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- 3-4 pounds beef chuck roast - 2 tablespoons olive oil - 2 medium onions, sliced - 4 cloves garlic, minced - 3 large carrots, chopped - 2-3 celery stalks, chopped - 1 can (14 oz) diced tomatoes, with juice - 2 cups beef broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - Salt and pepper to taste The main ingredients for Italian pot roast make this dish rich and hearty. The beef chuck roast is the star, providing a tender texture when cooked slowly. I use olive oil for searing, which adds a nice flavor. The onions, garlic, carrots, and celery create a tasty base. Diced tomatoes give a fresh taste and help build the sauce. Beef broth adds depth, while oregano and basil bring the dish together. - Red pepper flakes for heat - Fresh herbs for garnish If you like a little spice, add red pepper flakes. They give a nice kick to the roast. Fresh herbs, like basil, make a great finishing touch. They brighten the dish and add a pop of color. - Pasta options - Mashed potatoes - Crusty bread For a complete meal, serve the roast with pasta or creamy mashed potatoes. Both options soak up the sauce well. Crusty bread is also a great choice. It’s perfect for dipping into the rich sauce. Each bite will keep you wanting more! {{ingredient_image_2}} - Seasoning the beef: Start by seasoning the beef chuck roast. Use salt and pepper generously. Make sure every side gets coated well. This step is key for flavor. - Searing for flavor: Next, heat olive oil in a large pot over medium-high heat. Once hot, carefully place the roast in the pot. Sear all sides until they are rich and brown. This should take about 3-4 minutes per side. Once done, take the roast out and set it aside. - Cooking onions and garlic: In the same pot, add the sliced onions. Sauté them until they soften, about 5 minutes. Then, add the minced garlic. Stir for another 1-2 minutes until you smell the garlic. - Incorporating carrots and celery: Now, add the chopped carrots and celery. Sauté these for 3-4 minutes. They should start to soften but still have some crunch. - Adding tomatoes and broth: Pour in the diced tomatoes with their juice. Then, add the beef broth. The mixture should start to look rich and tasty. - Returning the roast to the pot: Carefully return the seared roast to the pot. Nestle it among the vegetables and liquid. This step helps the roast soak up all the flavors. - Stovetop vs. slow cooker method: You can cook this dish on the stovetop or in a slow cooker. For the stovetop, bring the pot to a gentle simmer. Cover it and reduce the heat to low. For a slow cooker, set it on low for 6-7 hours. - Cooking duration and temperature: Let the roast cook for about 3-4 hours on the stovetop. It should become very tender. When you poke it with a fork, it should shred easily. To get a tender pot roast, start with a good cut of meat. Beef chuck roast works best. The marbled fat keeps the meat moist. Season it well with salt and pepper before cooking. Searing the roast adds flavor and helps lock in juices. Cook it slowly, either on the stove or in a slow cooker. This gentle cooking method breaks down tough fibers, making the roast fork-tender. To boost flavor, add dried oregano and basil. These herbs give the dish a classic Italian taste. You can also use fresh herbs if you prefer. Red pepper flakes add warmth, but you can skip them if you like mild flavors. For a twist, try cooking the roast with red wine or balsamic vinegar. These liquids add depth and richness to the sauce. Serving is key to a great meal. Place the sliced roast on a large platter. Spoon the sauce and veggies over the top. This makes it look inviting and delicious. Garnish with fresh basil leaves for a pop of color. Drizzle a bit of olive oil on top for added richness. Serve the pot roast with pasta, creamy mashed potatoes, or crusty bread. These sides soak up the tasty sauce and complete your dish. Pro Tips Resting the Meat: Allow the roast to rest for at least 10 minutes after cooking. This helps the juices redistribute, ensuring a moist and flavorful slice. Flavor Boost: For deeper flavor, consider marinating the roast overnight with olive oil, garlic, and herbs before cooking. Vegetable Variations: Feel free to add other vegetables like potatoes or parsnips for added texture and flavor in your pot roast. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months for a quick meal later. {{image_4}} Italian pot roast has many regional styles. In Tuscany, cooks use red wine for a rich flavor. In Naples, they add olives and capers for a salty kick. You can swap in different meats like pork or lamb. Try adding mushrooms for an earthy taste. Each region brings its flair to this classic dish. For gluten-free options, use certified gluten-free beef broth. Most ingredients are naturally gluten-free, so check labels. If you prefer vegetarian, substitute the beef with a hearty vegetable like jackfruit. Use vegetable broth for the liquid. You can also add more root veggies for texture and flavor. You can use an Instant Pot for a quick meal. Set it to pressure cook for about 60 minutes. For oven-braising, preheat to 300°F. Cook the roast in a covered pot for 3 to 4 hours. Both methods yield tender meat and savory sauce. Adjust cooking times based on your method. After making Italian pot roast, you might have some tasty leftovers. To store them, place the roast in an airtight container. Make sure to cover it well to keep moisture in. You can keep it in the fridge for about 3 to 4 days. If you want to save it longer, freezing is a great option. If you freeze the pot roast, it can last for up to 3 months. First, let the roast cool down completely. Then, cut it into portions for easier use later. Use freezer-safe bags or containers for storage. Squeeze out as much air as possible to prevent freezer burn. When it's time to enjoy your leftovers, you have two easy options: microwave or stovetop. For the microwave, place the roast in a safe dish, cover it, and heat it for 2-3 minutes. Stir it halfway through to ensure even heating. For stovetop, place the roast in a pan over low heat with a splash of broth. This keeps it moist and tasty. Always check that it’s hot all the way through before serving. This way, you’ll enjoy the best flavor and texture. The best cut for pot roast is beef chuck. It has good fat and connective tissue. This makes it tender when cooked slowly. Other good options are brisket and round roast. These cuts also add flavor. Yes, you can make pot roast ahead of time. Cook it fully, then cool it down. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove or in the oven. Add some broth to keep it moist. You know the pot roast is done when it shreds easily with a fork. The meat should feel tender. You can also check the internal temperature. It should be at least 190°F for perfect doneness. Yes, you can use a slow cooker for pot roast. Sear the meat first for flavor. Then, add all the ingredients to the slow cooker. Set it on low for 6-7 hours. You will still get a tender and tasty roast this way. In this blog post, we explored the key ingredients for a delicious pot roast, including beef chuck and fresh veggies. I outlined step-by-step instructions for preparing and cooking the roast. You learned some handy tips to enhance flavor and texture, along with variations to suit different tastes. In closing, pot roast is versatile and easy to make. Experiment with ingredients and methods to find your favorite version. Enjoy the warmth and comfort this dish brings to your table.

Italian Pot Roast Delight

A savory and tender beef chuck roast slow-cooked with vegetables and herbs, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 can (14 oz) diced tomatoes, with juice
  • 2 cups beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes (optional for heat)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Begin by generously seasoning the beef chuck roast with salt and pepper, ensuring all sides are well-coated.
  • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully sear the roast on all sides until richly browned, approximately 3-4 minutes per side. Once browned, remove the roast from the pot and set it aside.
  • In the same pot, add the sliced onions and sauté until they become soft and translucent, about 5 minutes. Then, add the minced garlic and continue to sauté for another 1-2 minutes, stirring frequently until fragrant.
  • Introduce the chopped carrots and celery to the pot, sautéing for about 3-4 minutes, allowing them to slightly soften.
  • Pour in the diced tomatoes along with their juice, followed by the beef broth, dried oregano, dried basil, and optional red pepper flakes. Stir the mixture well to ensure all the flavors meld together.
  • Carefully return the seared roast to the pot, nestling it among the sautéed vegetables and savory liquid. Increase the heat to bring it to a gentle simmer, then cover the pot and reduce the heat to low.
  • Allow the roast to cook slowly for approximately 3-4 hours, or until it reaches a tender state where it easily shreds apart with a fork. For a convenience option, use a slow cooker and set it on low for 6-7 hours.
  • Once the roast is thoroughly cooked, remove it from the pot and allow it to rest for a few minutes before slicing to maintain its juices.
  • Serve the sliced roast on a plate with a generous ladle of the sauce and hearty vegetables over a bed of pasta or creamy mashed potatoes.

Notes

For added richness, consider drizzling a little extra olive oil over the top before serving. This dish pairs beautifully with crusty bread for a complete and satisfying meal!
Keyword beef, comfort food, Italian, pot roast, slow-cooked