1. Sear the Meat:
– In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
– Season the beef chuck roast generously with salt and pepper.
– Add the roast to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
2. Sauté the Vegetables:
– In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
– Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Deglaze the Pot:
– Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes to reduce slightly.
4. Add Remaining Ingredients:
– Return the seared roast to the pot. Add the beef broth, diced tomatoes with their juices, tomato paste, oregano, basil, and bay leaf. Stir to combine.
5. Cook the Roast:
– Bring the mixture to a gentle simmer, then cover the pot with a lid.
– Reduce the heat to low and let it cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork. Alternatively, you can cook it in the oven at 325°F (160°C) for the same amount of time.
6. Serve:
– Once cooked, remove the roast from the pot and let it rest for a few minutes before slicing or shredding.
– Discard the bay leaf and adjust seasoning with salt and pepper if needed.
– Serve the pot roast with the vegetables and sauce, garnished with fresh parsley.
Prep Time: 20 minutes | Cook Time: 3-4 hours | Servings: 6-8
Indulge in this hearty and flavorful Italian Pot Roast, perfect for family gatherings or a cozy dinner!
