Description
A hearty Italian Beef Pot Roast infused with rich flavors from Italian herbs and spices, perfect for family dinners.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 carrots, sliced
- 2 stalks celery, sliced
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 275°F (135°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then brown on all sides. Remove and set aside.
- Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until soft.
- Return the roast to the pot, pour in the beef broth and diced tomatoes, add Italian seasoning, carrots, and celery. Stir gently and bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 3 to 4 hours until tender.
- Remove from the oven, let it rest, then shred the beef with two forks and serve garnished with parsley.
Notes
For added flavor, substitute half of the beef broth with red wine, or add fresh herbs like rosemary or thyme.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg