Slow-Cooked Italian Pot Roast Perfection

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Description

This Slow-Cooked Italian Pot Roast is the definition of comfort food—succulent beef chuck roast braised low and slow in a rich tomato-based sauce infused with garlic, Italian herbs, onions, and a splash of red wine. The result? Fall-apart tender beef that soaks up every bit of savory goodness, paired with vegetables that melt in your mouth. It’s hearty, flavorful, and perfect for Sunday dinners or special gatherings.

📝 Ingredients for Slow-Cooked Italian Pot Roast Perfection

  • 3–4 lbs beef chuck roast

  • 2 tbsp olive oil

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 2 carrots, sliced

  • 2 stalks celery, chopped

  • 1 can (28 oz) crushed tomatoes

  • 2 tbsp tomato paste

  • 1 cup beef broth

  • 1 cup dry red wine (optional but recommended)

  • 2 tsp dried Italian seasoning (or oregano + basil + thyme)

  • 2 bay leaves

  • Salt & black pepper to taste

  • Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

  1. Prepare the roast: Pat beef dry, season generously with salt and pepper.

  2. Sear: Heat olive oil in a large skillet or Dutch oven. Sear the roast on all sides until browned, about 3–4 minutes per side.

  3. Sauté veggies: Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

  4. Deglaze: Pour in red wine, scraping up browned bits from the bottom. Let simmer for 2 minutes.

  5. Slow cook: Add beef broth, crushed tomatoes, tomato paste, Italian seasoning, bay leaves, and the seared roast.

    • Slow cooker: Cook on LOW for 8–9 hours or HIGH for 4–5 hours.

    • Oven method: Bake covered at 325°F (160°C) for 3–4 hours until beef is fork-tender.

  6. Finish: Remove bay leaves, shred or slice roast. Stir sauce and vegetables together.

  7. Serve: Garnish with fresh parsley. Pairs beautifully with mashed potatoes, polenta, or buttered pasta.

📌 Notes

  • Chuck roast works best because of its marbling, but brisket or round roast can be used.

  • Red wine deepens the flavor but can be replaced with extra beef broth.

  • For a thicker sauce, simmer uncovered for 10 minutes after cooking.

  • Can be made a day ahead; flavors intensify overnight.

💡 Tips

  • Browning is key: Don’t skip searing the roast—it locks in flavor.

  • Vegetable variety: Add mushrooms, bell peppers, or parsnips for more depth.

  • Freezer-friendly: Store leftovers in airtight containers for up to 3 months.

  • Upgrade the sauce: Stir in a knob of butter at the end for silky richness.

🍽 Servings

  • Serves 6–8 people generously.

🔍 Nutritional Info (per serving, approx.)

  • Calories: 430

  • Protein: 38g

  • Fat: 22g

  • Saturated Fat: 8g

  • Carbohydrates: 16g

  • Fiber: 4g

  • Sugars: 8g

  • Sodium: 710mg

🌟 Health Benefits

  • Protein-packed: Supports muscle repair and energy.

  • Rich in vitamins & minerals from carrots, celery, and tomatoes.

  • Slow cooking helps preserve nutrients and enhances digestibility.

  • Balanced comfort food—nutritious while being indulgent.

❓ Q&A

Q: Can I make this in an Instant Pot?
A: Yes! Sear the beef using the sauté function, then pressure cook on HIGH for 60 minutes with natural release.

Q: What’s the best side dish?
A: Creamy mashed potatoes, buttered noodles, or creamy polenta work perfectly to soak up the sauce.

Q: Can I use fresh herbs instead of dried?
A: Absolutely! Substitute 1 tbsp fresh herbs for every 1 tsp dried. Add them near the end of cooking for brightness.

Q: How do I prevent the roast from drying out?
A: Make sure there’s enough liquid in the pot and always cook low and slow until fork-tender.

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