Description
A flavorful and tender Italian pot roast perfect for family meals and special occasions.
Ingredients
Scale
- 3–4 lbs chuck roast or brisket
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 tablespoons Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- Season the beef with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the beef on all sides until browned.
- Remove the beef and set aside. In the same pot, add onions, carrots, celery, and garlic; sauté until softened.
- Add the diced tomatoes, beef broth, and Italian seasoning. Stir to combine.
- Return the beef to the pot, cover, and braise in the oven for 3-4 hours until tender.
- Let the roast rest for 15-20 minutes before slicing. Serve with mashed potatoes or pasta, garnished with fresh herbs.
Notes
For best results, allow the roast to rest before slicing, and use high-quality ingredients.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg