Italian Pot Roast
Enjoy this Italian pot roast, slow-cooked to perfection with rich herbs, tomatoes, and tender beef. A hearty, flavorful dish perfect for family dinners!
Ingredients
For the Pot Roast:
- 3 –4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 4 cloves garlic minced
- 1 large onion diced
- 2 large carrots chopped
- 2 celery stalks chopped
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- ½ cup red wine or beef broth
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes optional for spice
- 2 bay leaves
- ¼ cup chopped fresh parsley
- ½ teaspoon sugar to balance acidity, optional
For Serving:
- Mashed potatoes pasta, or polenta
- Fresh basil or Parmesan cheese for garnish
Instructions
Step 1: Sear the Beef for Flavor
- Begin by warming olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until it’s golden brown. Searing adds a depth of flavor that develops even further during the slow cooking process.
Step 2: Layer Aromatics and Vegetables
- Layer the garlic, onion, carrots, and celery at the bottom of the slow cooker. These aromatics form the base layer and infuse their natural sweetness and flavors into the meat as it cooks. Place the seared beef on top of this vegetable base.
Step 3: Add Liquids and Seasonings
- Pour the beef broth, red wine, and crushed tomatoes over the beef, ensuring it’s partially submerged. The acidity from the wine and tomatoes balances the richness of the meat, while the Italian seasoning and bay leaves add authentic Italian flavors.
Step 4: Slow Cook to Perfection
- Cover the slow cooker and set it to low, letting the roast cook for 8–10 hours. The slow-cooking method allows the beef to tenderize and absorb every flavor, resulting in a pot roast that practically falls apart when touched with a fork.
Step 5: Shred and Serve
- Once the roast is ready, remove it from the slow cooker and shred it with forks. Discard the bay leaves, then serve the shredded beef with the sauce over mashed potatoes, polenta, or pasta for a truly hearty meal.