Description
A comforting and rich Italian pot roast that simmers low and slow, delivering melt-in-your-mouth tenderness and enchanting aromas.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Optional: 2-3 bay leaves
Instructions
- Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until it’s golden brown.
- Remove the roast from the skillet and set it aside. Add the diced onion, carrots, celery, and minced garlic. Sauté these for about 5-7 minutes until softened and fragrant.
- Transfer the sautéed vegetables into your slow cooker or a large Dutch oven. Nestle the seared roast on top of the vegetables. Pour in the beef broth and crushed tomatoes, then toss in the rosemary, thyme, and optional bay leaves.
- Set the slow cooker to low and cook for 4-5 hours, or preheat the oven to 300°F and place the covered Dutch oven inside, cooking for 2-3 hours.
- Once fully cooked, remove the roast from the pot and let it rest for about 10-15 minutes. Slice or shred the meat as desired.
- Serve the pot roast with the vegetables and spoon some of the flavorful broth over the top. Garnish with fresh herbs.
Notes
Maximize flavor by preparing a day in advance, allowing the spices to mingle overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg