Description
A tender and flavorful Italian pot roast, slow-braised to perfection with a rich sauce and aromatic herbs.
Ingredients
Scale
- 1.5 kg (3 lb) beef chuck roast
- 15 ml (1 tbsp) olive oil
- 100 g (1 medium) carrot, diced
- 100 g (1 medium) celery stalk, diced
- 200 g (1 large) onion, finely chopped
- 4 garlic cloves, crushed
- 120 ml (1/2 cup) dry red wine
- 400 g (14 oz) canned whole tomatoes, crushed by hand
- 500 ml (2 cups) low-sodium beef broth
- 15 g (1 tbsp) tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 10 g (2 tsp) kosher salt
- 5 g (1 tsp) freshly ground black pepper
- 10 g (2 tbsp) chopped flat-leaf parsley, for finishing
Instructions
- Pat the beef chuck dry with paper towels. Season all over with kosher salt and black pepper. Let sit at room temperature for 15 minutes.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deep brown and crusty.
- Add carrot, celery, and onion. Sauté for 6–8 minutes until soft and fragrant. Add garlic and cook for 30 seconds more.
- Pour in red wine and simmer 2–3 minutes until reduced by half. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and beef broth, then return the roast and any juices to the pot.
- Add bay leaves and thyme sprigs. Bring to a brisk simmer, cover, and transfer to an oven preheated to 160°C (325°F). Braise for 2.5–3 hours until fork-tender.
- Remove the roast to a cutting board and tent with foil. Skim fat from the sauce if desired. Simmer the sauce for 6–10 minutes, then remove herb bundle.
- Serve hot over creamy polenta or buttered pasta, spooning extra sauce over the meat.
Notes
For best results, sear the roast well for deep flavor. Braise the day before for improved taste.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 56g
- Cholesterol: 140mg