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Italian Pot Roast – Slow-Braised, Savory, and Full of Rustic Flavor

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A fork-tender chuck roast braised in a rich tomato-wine sauce with garlic, herbs, and aromatics — the Italian way. Perfect for cozy dinners and hearty meals.

Ingredients

Scale

  • 3–4 lb boneless beef chuck roast

  • Salt and black pepper

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks (optional), diced

  • 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 cup dry red wine

  • 1 (28 oz) can crushed tomatoes

  • 1½ cups beef broth

  • 1 sprig rosemary

  • 2 sprigs thyme

  • 1 bay leaf

  • Optional: ¼ tsp red pepper flakes

Instructions

  • Pat roast dry and season. Sear on all sides in olive oil. Remove.

  • Sauté onions, carrots, celery, garlic. Stir in tomato paste.

  • Add wine; deglaze and reduce slightly.

  • Add tomatoes, broth, herbs, salt, and pepper.

  • Return roast to pot. Cover and bake at 325°F for 3½–4 hours.

  • Rest meat. Skim fat, discard herbs. Slice or shred beef and return to sauce.

  • Serve with polenta, pasta, or mashed potatoes.

Notes

  • Tastes better the next day.

  • Use slow cooker for convenience.

  • Freeze leftovers with sauce.

Find it online: https://savoryproteinstudio.com/italian-pot-roast-slow-braised-savory-and-full-of-rustic-flavor/