Italian-Style Pot Roast 🇮🇹

Ingredients:

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup beef broth
• 1/2 cup red wine (optional; can substitute with additional beef broth)
• 1 tablespoon balsamic vinegar
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• Fresh parsley for garnish (optional)

Instructions:

1. Sear the Roast:

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

1. Sauté Vegetables:

• In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

1. Add Liquids and Herbs:

• Stir in the diced tomatoes (with juice), beef broth, red wine (if using), balsamic vinegar, oregano, basil, and bay leaf. Bring to a simmer.

1. Return the Roast:

• Place the seared roast back into the pot, ensuring it’s submerged in the liquid.

1. Cook:

• Cover the pot and reduce the heat to low. Let it cook for 3-4 hours, or until the meat is fork-tender. Alternatively, you can cook it in a preheated oven at 325°F (163°C) for the same amount of time.

1. Finish and Serve:

• Once cooked, remove the roast from the pot and let it rest for a few minutes before slicing. Discard the bay leaf.
• Serve the sliced roast with the vegetables and sauce, garnished with fresh parsley if desired.

Tips:

• Serving Suggestions: Serve over mashed potatoes, polenta, or with crusty bread to soak up the sauce.
• Make Ahead: This pot roast tastes even better the next day as the flavors continue to meld.

Enjoy this hearty, Italian-inspired dish that’s perfect for family gatherings or cozy dinners! 🍽️✨