Ingredients
3-4 lbs beef chuck roast
Salt and freshly ground black pepper, to taste
3 tbsp olive oil
1 large onion, diced
3 carrots, peeled and cut into chunks
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (like Chianti or Cabernet Sauvignon)
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
1 cup beef broth
Fresh chopped parsley, for garnish
Directions
Prepare the beef: Season the beef chuck roast generously with salt and black pepper on all sides.
Sear the roast: Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and sear for 4-5 minutes per side, or until a deep brown crust forms. Remove the beef from the pot and set aside.
Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional minute.
Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half, about 5-7 minutes.
Add the tomatoes and seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, bay leaves, and beef broth. Return the seared beef to the pot, submerging it in the sauce.
Simmer and braise: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 3-4 hours, or until the beef is fork-tender and the sauce is thick and rich. Alternatively, you can place the pot in a preheated 300°F (150°C) oven and cook for the same amount of time.
Serve: Remove the bay leaves and discard. Shred the beef with two forks or slice it against the grain. Serve the pot roast with the rich tomato sauce over creamy polenta, mashed potatoes, or pasta. Garnish with fresh chopped parsley.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 15 minutes – 4 hours 15 minutes😋😘
