Italian Style Pot Roast
A hearty and flavorful one-pot meal featuring tender beef chuck roast, aromatic herbs, and savory vegetables.
Ingredients
Main Ingredients
- 3–4 lbs beef chuck roast
- 2 Tbsp olive oil
- Salt & pepper to taste Salt & pepper, to taste
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 tsp dried rosemary
- 2 tsp dried oregano
- 4 medium carrots, cut into chunks
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- fresh parsley, chopped (for garnish) Optional
Instructions
Preparation
- Preheat your oven to 300°F (150°C) if using a Dutch oven.
- Heat the olive oil in a large pot over medium-high heat.
- Season the beef chuck roast generously with salt and pepper, then sear it in the hot oil until browned on all sides, about 4–5 minutes per side.
- Once the roast is nicely seared, transfer it to a plate.
- In the same pot, add the chopped onion and garlic. Sauté for about 2–3 minutes until the onion is soft and fragrant.
- Pour in the beef broth and red wine, scraping up any brown bits from the bottom of the pot.
- Stir in the rosemary and oregano, then return the roast to the pot.
- Add the carrots, potatoes, and celery around the roast, ensuring they are submerged in the liquid.
- Bring the mixture to a simmer.
Cooking
- Cover the pot and transfer it to the preheated oven.
- Allow it to cook for 2 ½ to 3 hours, or until the meat is fork-tender and the vegetables are cooked through.
- Once done, remove the pot from the oven and let the roast rest for about 10 minutes before slicing.
Serving
- Serve warm, drizzled with the rich cooking liquid.
Notes
For deeper flavor, consider marinating the roast overnight in olive oil, garlic, and herbs. Don’t skip the browning step; it develops a rich flavor that enhances the entire dish. Feel free to add other vegetables, such as bell peppers or mushrooms, for added variety. This pot roast tastes even better the next day, making it an excellent option for meal prep.