Slow braised Italian pot roast is a comforting, hearty dish perfect for family gatherings or a cozy dinner at home. This recipe combines tender, slow-cooked beef with a savory homemade tomato sauce, creating a flavor-packed meal that embodies rustic Italian cuisine. The cooking process ensures that the beef becomes incredibly tender and infused with the rich flavors of the sauce, making every bite a delight.
Ingredients
Scale:
3-4 lbs beef chuck roast, preferably well-marbled for added flavor and tenderness
2 tablespoons olive oil, high-quality extra virgin is recommended for enhanced flavor
2 medium onions, finely chopped to release their sweetness during cooking
3 cloves garlic, minced, to add a strong aromatic element
3 medium carrots, sliced into uniform pieces for even cooking
2 stalks celery, sliced, which contribute a subtle earthiness
4 medium potatoes, cut into chunks, such as Yukon Gold or Russet for their creamy texture
1 (28 oz) can crushed tomatoes, ideally San Marzano for authentic Italian flavor
2 tablespoons tomato paste, to deepen the tomato flavor
1 cup beef broth, homemade or low-sodium for better control over salt content
1 teaspoon dried oregano, for an aromatic, herbal note
1 teaspoon dried basil, which pairs beautifully with the tomato
1 teaspoon dried thyme, adding depth to the sauce
1 bay leaf, to infuse the dish with a subtle fragrance
Salt and pepper, to taste, adjusting according to preference
Fresh parsley, chopped (optional), for a pop of color and freshness
Instructions
Pat the beef chuck roast dry with paper towels to remove excess moisture and season generously with salt and pepper on all sides.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat until shimmering. Add the beef roast and sear until browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside on a plate.
In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and fragrant.
Add the crushed tomatoes and tomato paste to the pot, scraping up any browned bits from the bottom.
Pour in the beef broth and add the oregano, basil, thyme, and bay leaf. Stir well to combine all ingredients.
Place the seared beef roast back into the pot, ensuring it is submerged in the sauce. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to a preheated oven set at 325°F (160°C). Braise for 3-4 hours, or until the beef is fork-tender.
In the last 60 minutes of cooking, add the potato chunks to the pot, ensuring they are nestled into the sauce.
Once the cooking time is complete, remove the pot from the oven and let it rest for 10-15 minutes. Discard the bay leaf before serving.
