Italian Pot Roast – A Rustic, Slow-Simmered Family Classic
This rustic Italian Pot Roast is slow-simmered in a rich tomato and red wine sauce with garlic, herbs, and vegetables. A hearty, comforting dish perfect for any gathering.
Ingredients
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3–4 lb chuck roast
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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4 garlic cloves, sliced
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2 tbsp tomato paste
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1 cup dry red wine
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1 can (28 oz) crushed tomatoes
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1 cup beef broth
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2 sprigs rosemary
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2 sprigs thyme
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1 bay leaf
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2 tbsp olive oil
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Salt & pepper to taste
Instructions
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Pat beef dry and season with salt and pepper. Sear in olive oil until browned; set aside.
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Sauté onion, carrot, and celery until soft. Add garlic and tomato paste; cook 2 more minutes.
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Deglaze with wine, then stir in tomatoes, broth, and herbs.
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Return beef to pot. Simmer covered on low for 3–3.5 hours or bake at 300°F.
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Remove meat, shred or slice. Simmer sauce uncovered to thicken if needed.
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Return beef to pot. Serve hot with polenta, pasta, or mashed potatoes.
Notes
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Use balsamic vinegar in place of wine if needed.
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Tastes even better the next day.
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Freezes well for future meals.