5-Star Italian Pot Roast
A tender, flavorful Italian-style pot roast braised with vegetables, garlic, herbs, and a rich tomato and wine sauce. Perfect for a comforting family dinner.
Ingredients
Beef
- 1 lb beef chuck roast 3-4 lb
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Vegetables
- 1 large yellow onion chopped
- 3 large carrots peeled and cut into 2-inch chunks
- 3 stalks celery cut into 2-inch chunks
- 6 cloves garlic minced
Liquids and Seasoning
- 0.5 cup dry red wine Chianti or Merlot
- 1 can diced tomatoes 14.5 oz, undrained
- 3 cups beef broth
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 leaves bay leaves
- to serve fresh parsley chopped
Instructions
- Pat the chuck roast dry. Season generously with salt and pepper on all sides.
- Sear the Roast: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until deep brown, about 4-5 minutes per side. Remove and set aside.
- Sauté Vegetables: Reduce heat to medium. Add onion, carrots, and celery. Cook 5-7 minutes until softened and onion translucent. Add garlic and cook 1 more minute until fragrant.
- Deglaze: Pour in red wine, scraping up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.
- Add Tomatoes and Broth: Stir in diced tomatoes, beef broth, balsamic vinegar, oregano, and basil. Bring to a simmer.
- Return Roast: Place seared roast back in the pot with juices. Add bay leaves. Liquid should reach halfway up the roast.
- Cook: Bring to simmer, reduce heat to low, cover, and cook gently for 3 hours until meat is fork-tender.
- Serve: Remove roast and vegetables to a platter. Discard bay leaves. Optionally reduce gravy or thicken with cornstarch. Slice or shred beef and serve hot with vegetables, garnished with fresh parsley.
Notes
Do not skip the searing step—it builds deep flavor. Red wine can be substituted with additional beef broth. The roast is done when it shreds easily with a fork.
