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- 3-4 pounds beef chuck roast - 2 tablespoons olive oil - 2 medium onions, sliced - 4 cloves garlic, minced - 3 large carrots, chopped - 2-3 celery stalks, chopped - 1 can (14 oz) diced tomatoes, with juice - 2 cups beef broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - Fresh basil leaves for garnish Using fresh, quality ingredients makes a big difference. The beef chuck roast should have good marbling. This fat helps keep it juicy and tender. Fresh vegetables add crispness and flavor. For instance, ripe tomatoes enhance taste in the dish. The herbs, like oregano and basil, provide depth. They give that authentic Italian flavor. Fresh ingredients also make your meal healthier. You can swap ingredients if needed. For example, if you can’t find chuck roast, use brisket. It will still taste great. If you want a lighter option, use turkey instead of beef. You can also use vegetable broth instead of beef broth for a vegetarian dish. Fresh herbs can be replaced with dried ones. Just use less, as dried herbs are stronger. If you don’t like spice, skip the red pepper flakes. {{ingredient_image_1}} Start with a 3-4 pound beef chuck roast. The chuck roast has great flavor. Season it well with salt and pepper on all sides. This step is key for taste. Use your hands to rub the seasoning in. This helps the roast absorb the flavors better. Next, heat 2 tablespoons of olive oil in a large Dutch oven. Use medium-high heat for this. Once the oil is hot, sear the roast for about 3-4 minutes on each side. Look for a nice brown color. This adds depth to the dish. After browning, take the roast out and set it aside. Now, add sliced onions to the pot. Cook them for about 5 minutes until soft. Then add 4 minced garlic cloves. Cook for 1-2 more minutes. This step fills your kitchen with a lovely aroma. Add in 3 chopped carrots and 2-3 chopped celery stalks. Stir and cook them for about 3-4 minutes. They should start to soften. Now it’s time to build the sauce. Pour in 1 can of diced tomatoes, including the juice. Add 2 cups of beef broth next. Sprinkle in 2 teaspoons of dried oregano and 1 teaspoon of dried basil. For a little heat, add 1 teaspoon of red pepper flakes, if you like. Stir everything well to mix the flavors. Return the seared roast to the pot. Nestle it among the vegetables and liquid. Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let it cook slowly for about 3-4 hours. The roast will become tender and easy to pull apart. For a slow cooker, set it on low for 6-7 hours. Once the roast is done, remove it and let it rest for a few minutes. Then slice it up and serve it with sauce and veggies over pasta or mashed potatoes. Enjoy! To start, searing is key for flavor. You want to brown the beef well. Heat olive oil in your pot until hot. Place the roast in and sear each side for 3-4 minutes. This caramelizes the meat, adding depth and richness to the dish. Don't rush this step. A good sear makes all the difference. For tender meat, slow cooking is crucial. After searing, return the roast to the pot with veggies and liquid. Keep the heat low and cover the pot. Let it simmer for 3-4 hours. If using a slow cooker, set it on low for 6-7 hours. The low heat breaks down tough fibers, making the roast fork-tender. Leftovers from your pot roast can be a treat. Shred the meat and use it in tacos or sandwiches. Add it to a soup for a hearty meal. You can even mix it with pasta and sauce for a new dish. Get creative, and let those flavors shine! Pro Tips Choose the Right Cut: A beef chuck roast is ideal for this recipe due to its marbling, which ensures tenderness and flavor during slow cooking. Let It Rest: After cooking, allow the roast to rest for about 10 minutes before slicing. This helps retain the juices for a more flavorful bite. Flavor Boost: For an extra kick, marinate the roast overnight with garlic, herbs, and olive oil to enhance the flavor profile. Vegetable Variations: Feel free to add other vegetables like potatoes or bell peppers to the pot for a heartier meal. {{image_2}} Each region in Italy has its own twist on pot roast. In Tuscany, they add red wine for depth. The dish becomes richer and more complex. In the north, cooks may use a different cut of meat, like brisket. They often serve it with polenta instead of pasta. Each style brings unique flavors. You can explore these regional touches to make the dish your own. Do you prefer a kick in your pot roast? You can easily adjust the heat. Add more red pepper flakes if you like spicy food. For a milder taste, use less or skip them entirely. You can also add a pinch of crushed black pepper for subtle warmth. Experiment with these options to find your ideal balance. You can still enjoy pot roast flavors without meat! Use hearty vegetables like mushrooms and eggplant as the base. Replace the beef broth with vegetable broth for depth. Add lentils or chickpeas for protein. These swaps keep the dish satisfying and full of flavor. You can create a comforting meal that everyone can enjoy. After making Italian pot roast, let it cool. Store the roast in an airtight container. It will stay fresh in the fridge for about 3 to 4 days. Always make sure the pot roast is cool before sealing it. This prevents extra moisture inside the container. If you want to keep your pot roast longer, freezing is a great option. Cut the roast into portions before freezing. Wrap each piece tightly in plastic wrap. Then place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, just thaw it in the fridge overnight. To reheat your pot roast, take it out of the fridge or freezer. If frozen, let it thaw first. You can reheat it in the oven or on the stove. For the oven, preheat it to 350°F (175°C). Place the roast in a baking dish and cover with foil. Heat for about 20-30 minutes. For the stove, slice the roast and heat it in a skillet over medium heat. Add a splash of beef broth to keep it juicy. Always check the temperature to ensure it is heated through. Enjoy your comforting meal! The pot roast needs to cook for about 3 to 4 hours. This slow cooking makes the meat tender and juicy. You can also use a slow cooker. If you choose this method, set it on low for 6 to 7 hours. The key is low heat and time. This allows the flavors to mix well. Yes, you can use other cuts of meat. While beef chuck roast works best, brisket or round cuts are also good. Just remember, tougher cuts will need longer cooking times. Each cut gives a different flavor and texture. Don’t hesitate to experiment a bit to find what you like best. Italian pot roast pairs well with many side dishes. Here are some great options: - Mashed potatoes - Polenta - Crusty bread - Roasted vegetables - Green salad These sides balance the rich flavors of the pot roast. They add freshness and texture to your meal. Feel free to mix and match based on your taste. Enjoy! In this post, we explored key ingredients for Italian pot roast and their quality. I shared tips for cooking in a Dutch oven, achieving tender meat, and storing leftovers. We also looked at variations and answered common questions. Using good ingredients is key for great flavor. Cooking takes time but the results are worth it. Experiment with flavors and enjoy the process. Now, you have all the tools to make your own delicious Italian pot roast!

Italian Pot Roast Delight

A hearty and flavorful pot roast cooked with Italian herbs and vegetables.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 3-4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, chopped
  • 2-3 stalks celery, chopped
  • 1 can (14 oz) diced tomatoes, with juice
  • 2 cups beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes, optional
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Start by seasoning the beef chuck roast generously with salt and pepper on all sides.
  • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until browned (about 3-4 minutes per side). Remove the roast and set aside.
  • In the same pot, add the sliced onions and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  • Stir in the carrots and celery, cooking for about 3-4 minutes until they begin to soften.
  • Add in the diced tomatoes with their juice, beef broth, oregano, basil, and red pepper flakes. Stir well to combine all the flavors.
  • Return the seared roast to the pot, nestling it among the vegetables and liquid. Bring to a simmer, then cover and reduce the heat to low.
  • Let it cook slowly for about 3-4 hours, or until the roast is tender and easily pulls apart with a fork. Alternatively, you can cook it in a slow cooker on low for 6-7 hours.
  • Once done, remove the roast and let it rest for a few minutes before slicing.
  • Serve the sliced roast with a generous ladle of the sauce and vegetables over pasta or mashed potatoes.

Notes

Serve with crusty bread and garnish with fresh basil for added flavor.
Keyword beef, Italian, pot roast, slow-cooked