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Pot Roast, Italian Style

Pot Roast, Italian Style recipe image
This Italian-style pot roast transforms a humble chuck roast into a tender, melt-in-your-mouth centerpiece. Slow-braised with dry red wine, crushed tomatoes, and a medley of carrots, celery, and onions, the beef absorbs deep, savory flavors from basil and oregano. The resulting sauce is rich and velvety, perfect for spooning over al dente spaghetti or polenta. It’s a comforting, rustic dish that feels luxurious yet homey, ideal for weekend family dinners or cozy gatherings. The low-and-slow cooking method ensures maximum tenderness, making every bite juicy and flavorful without any effort. Serve with crusty bread to soak up every drop of the delicious gravy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1135.0
Description
This Italian-style pot roast transforms a humble chuck roast into a tender, melt-in-your-mouth centerpiece. Slow-braised with dry red wine, crushed tomatoes, and a medley of carrots, celery, and onions, the beef absorbs deep, savory flavors from basil and oregano. The resulting sauce is rich and velvety, perfect for spooning over al dente spaghetti or polenta. It’s a comforting, rustic dish that feels luxurious yet homey, ideal for weekend family dinners or cozy gatherings. The low-and-slow cooking method ensures maximum tenderness, making every bite juicy and flavorful without any effort. Serve with crusty bread to soak up every drop of the delicious gravy.
Ingredients
  • 4 lb Beef chuck shoulder roast
  • 1/2 cup Dry red wine
  • 2 tbsp Olive oil
  • 1 large Onion, chopped
  • 3 medium Carrots, peeled and chopped
  • 3 stalks Celery, chopped
  • 2 tbsp Tomato paste
  • 2 cans Crushed tomatoes (28 oz each)
  • 2 cups Beef broth
  • 1 tsp Sugar
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • 1 lb Spaghetti
  • 1/2 cup Parmesan cheese, grated
Directions
  1. 1
    Preheat oven to 325°F (165°C).
  2. 2
    Pat the beef chuck dry with paper towels and season generously with salt and pepper on all sides.
  3. 3
    In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat.
  4. 4
    Brown the beef on all sides until deeply caramelized, about 3-4 minutes per side.
  5. 5
    Remove the beef from the pot and set aside on a plate.
  6. 6
    Pour off excess fat, leaving about 1 tablespoon in the pot.
  7. 7
    Add chopped onions, carrots, and celery to the pot. Sauté until softened and lightly browned, about 5-7 minutes.
  8. 8
    Stir in tomato paste, cooking for 1 minute to deepen the flavor.
  9. 9
    Add dry red wine, scraping up any browned bits from the bottom of the pot.
  10. 10
    Add crushed tomatoes, beef broth, sugar, dried basil, and oregano. Stir to combine.
  11. 11
    Return the beef to the pot, nestling it into the vegetables and sauce.
  12. 12
    Cover the pot tightly with a lid and transfer to the preheated oven.
  13. 13
    Braise for 2.5 to 3.5 hours, turning the meat once halfway through, until the beef is fork-tender.
  14. 14
    Remove the pot from the oven and transfer the beef to a cutting board. Tent with foil to keep warm.
  15. 15
    Skim excess fat from the surface of the sauce.
  16. 16
    If the sauce is too thin, simmer on the stovetop over medium heat, uncovered, until desired consistency is reached.
  17. 17
    Taste the sauce and adjust seasoning with additional salt and pepper if needed.
  18. 18
    Meanwhile, cook spaghetti according to package directions until al dente. Drain well.
  19. 19
    Slice the pot roast against the grain into thin slices.
  20. 20
    Divide the spaghetti among plates, top with sliced beef, and ladle generous amounts of the vegetable-tomato sauce over everything.
  21. 21
    Sprinkle with freshly grated Parmesan cheese and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1135.0kcal
% Daily Value *
Total Fat 68.1g105%
Saturated Fat 27.2g136%
Cholesterol 354.1mg119%
Sodium 326.9mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 118.0g236%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.

Freezing: This dish freezes well. Cool completely before freezing in freezer-safe containers for up to 3 months.

Substitutions: You can use beef broth instead of wine, though the wine adds depth. Fresh basil and oregano can be used instead of dried, added at the end of cooking.

Variations: Add pearl onions, mushrooms, or garlic cloves to the braise for extra flavor.

Tips: For easier slicing, ensure the roast rests for at least 10 minutes before cutting. Cutting against the grain ensures maximum tenderness.

Keywords: italian, pot roast, beef chuck, braised beef, slow cooked, tomato sauce, red wine, comfort food, family dinner, spaghetti topping, herbs, basil, oregano, root vegetables, main course, dinner party, winter meal, one pot meal
Read it online: https://www.chefs-mate.com/recipe/pot-roast-italian-style/