Italian Slow-Cooked Pot Roast Delight
This classic Italian slow-cooked pot roast combines tender chuck roast with a rich tomato and red wine sauce, infused with herbs and aromatics. Perfectly braised to melt-in-your-mouth tenderness, this dish is a comforting centerpiece for any dinner table. Serve it with creamy polenta, roasted vegetables, or rustic bread to soak up the flavorful sauce.
Equipment
- Oven-safe Dutch oven or heavy pot
- Slow cooker (optional)
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Serving platter
Ingredients
- 3 to 4 lb chuck roast
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup dry red wine (Barolo, Chianti, or Sangiovese recommended)
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried thyme or fresh sprigs
- 1–2 bay leaves
- Optional: olives, capers, fennel seeds (for regional variations)
- Fresh parsley and Parmesan cheese for garnish
Instructions
- Prep and sear the meat: Season chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, add onions and cook until softened (5 minutes). Add garlic and cook 1 more minute until fragrant.
- Deglaze: Pour in red wine, scraping up browned bits from the bottom. Simmer until reduced by half (about 5–7 minutes).
- Add remaining ingredients: Stir in crushed tomatoes, tomato paste, beef broth, herbs, and bay leaves. Return the roast to the pot, nestling it into the sauce.
- Slow cook: Cover and cook in a preheated 325°F (160°C) oven for 3.5 to 4 hours until meat is fork-tender. Alternatively, transfer everything to a slow cooker and cook on low for 8 hours.
- Finish and serve: Remove bay leaves and thyme sprigs. Slice or shred the meat and serve with sauce. Garnish with fresh parsley and Parmesan if desired.
Notes
- Pro Tip: Use leftover wine for cooking to avoid waste and boost authenticity.
- For extra richness, stir in a tablespoon of butter or a splash of heavy cream at the end.
- The sauce tastes even better the next day, making this dish perfect for meal prep.
- To reduce fat, skim the surface after cooking or chill the sauce to remove solidified fat before reheating.
- For gluten-free version, ensure beef broth and tomato paste are certified gluten-free.