Italian Braised Roast with Garlic – So Tender It Melts in Your Mouth

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Description

This Italian Braised Roast with Garlic is a classic comfort dish that delivers deep, rich flavors. Slow-cooked to perfection in a fragrant blend of garlic, herbs, wine, and tomatoes, the beef becomes fall-apart tender and infused with savory Italian goodness. Perfect for family dinners, Sunday gatherings, or special occasions, this dish pairs beautifully with mashed potatoes, polenta, or rustic bread to soak up the flavorful sauce.

 Ingredients For Italian Braised Roast with Garlic – So Tender It Melts in Your Mouth

  • 3–4 lbs (1.5–2 kg) beef chuck roast (or brisket)

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 1 large carrot, chopped

  • 2 celery stalks, chopped

  • 6–8 cloves garlic, minced

  • 1 can (14 oz) crushed tomatoes

  • 2 tbsp tomato paste

  • 1 cup dry red wine (Chianti or Cabernet recommended)

  • 2 cups beef broth

  • 2 tsp dried Italian herbs (or mix of oregano, thyme, rosemary)

  • 2 bay leaves

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prep the Meat: Pat the beef roast dry with paper towels and season generously with salt and pepper.

  2. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.

  3. Sauté Veggies: In the same pot, add onion, carrot, and celery. Cook for 5 minutes until softened. Add garlic and cook 1 minute more.

  4. Deglaze: Stir in tomato paste, then pour in red wine to deglaze the pan, scraping up any browned bits.

  5. Add Liquids: Stir in crushed tomatoes, beef broth, Italian herbs, and bay leaves. Return the roast to the pot.

  6. Braise: Cover with lid and cook on low heat (stovetop or oven at 325°F / 160°C) for 3–4 hours until the meat is fork-tender.

  7. Finish & Serve: Remove bay leaves. Slice or shred the beef. Garnish with fresh parsley and serve with your favorite sides.

 Servings

  • Serves 6–8 people generously.

 Notes

  • Use a Dutch oven or heavy-bottom pot for best results.

  • If you prefer, substitute red wine with extra beef broth for a non-alcoholic version.

  • The sauce thickens as it cooks; you can reduce it further on the stovetop before serving.

  • Great make-ahead dish—flavors deepen overnight.

 Tips

  • For extra richness, stir in a knob of butter before serving.

  • Add mushrooms or olives for more depth of flavor.

  • Serve over creamy polenta for an authentic Italian touch.

  • Leftovers make amazing shredded beef sandwiches the next day.

Nutritional Info (per serving, approx. 1/8th of recipe)

  • Calories: 420

  • Protein: 38g

  • Fat: 22g

  • Carbohydrates: 10g

  • Fiber: 2g

  • Sugars: 5g

  • Sodium: 620mg

Benefits

  • Protein-rich – Supports muscle growth and repair.

  • Slow cooking makes the beef easier to digest and tender.

  • Garlic & herbs provide antioxidants and anti-inflammatory benefits.

  • A hearty meal that’s both satisfying and nutritious.

Q & A

Q1: Can I make this in a slow cooker?
Yes! Sear the meat first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Q2: What cut of beef works best?
Chuck roast is ideal because of its marbling, but brisket or short ribs also work beautifully.

Q3: Can I freeze leftovers?
Absolutely. Store in airtight containers for up to 3 months. Reheat gently on the stove.

Q4: What sides go best with this dish?
Mashed potatoes, polenta, risotto, or crusty Italian bread are all excellent pairings.

Q5: Can I make it ahead for a dinner party?
Yes, it actually tastes better the next day as the flavors meld together.

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