Description
Warm up your chilly evenings with this Italian Pot Roast, featuring tender beef chuck slow-cooked to perfection. Infused with aromatic herbs, fresh vegetables, and a splash of red wine, this dish guarantees an explosion of flavors that will impress your family and friends alike. It’s perfect for cozy gatherings or special occasions, bringing everyone together around the table.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp extra virgin olive oil
- 2 large yellow onions, chopped
- 4 medium carrots, cut into chunks
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper; sear on all sides for about 4 minutes each until browned.
- Remove the beef and sauté onions, carrots, celery, and garlic for about 5 minutes until fragrant.
- Deglaze the pot with red wine, scraping up brown bits; simmer until reduced by half.
- Return the roast to the pot and add beef broth, rosemary, and thyme. Bring to a gentle boil.
- Cover tightly and transfer to the oven. Cook for 3-4 hours until tender.
- Let rest for at least 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 4 oz)
- Calories: 410
- Sugar: 3g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg