Italian-Style Pot Roast

When it comes to comfort food, few dishes can compete with the rich and hearty Italian-style pot roast. This savory meal has been a favorite in households for generations, cherished for its deep flavors and soul-warming properties. The Italian twist on the traditional pot roast brings in a medley of aromatic herbs and robust tomatoes, making it a dish that’s not only delicious but also deeply satisfying.

One of the most appealing aspects of the Italian-style pot roast is its ability to bring people together. The slow-cooked beef, infused with the flavors of garlic, oregano, and thyme, creates a mouthwatering aroma that permeates the entire house. This dish is perfect for family gatherings or cozy dinners, providing a sense of warmth and togetherness. Additionally, the use of fresh vegetables and herbs not only enhances the flavor but also adds nutritional benefits, making it a balanced and wholesome meal.

To elevate your Italian-style pot roast experience, consider pairing it with complementary sides. Creamy polenta or a simple risotto can soak up the rich sauce, while a side of sautéed greens like spinach or kale adds a touch of freshness. For a complete meal, a crusty loaf of Italian bread will help mop up every last bit of that delectable sauce. Whether you’re serving it for a special occasion or a regular weeknight dinner, these pairings ensure that your pot roast is enjoyed to the fullest.

Ingredients:

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

Preheat Oven:

Preheat oven to 300°F (150°C). 
Sear the Beef:

1. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. 
   Season the beef chuck roast with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside. 
   Sauté Vegetables:
2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. 
   Deglaze and Add Liquids:
3. Pour in the beef broth, and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. 
   Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaves. Stir to combine. 
   Cook the Beef:
4. Return the beef to the pot, submerging it in the liquid. Bring the mixture to a simmer. 
   Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork. 
   Finish and Serve:
5. Remove the pot from the oven and discard the bay leaves. Shred the beef with two forks and stir to combine with the sauce. 
   Garnish with chopped fresh parsley before serving. 

Enjoy!