Pot Roast

 

Italian-Style Pot Roast 

Ingredients:

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• ½ cup red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• 2 carrots, cut into chunks
• 2 celery stalks, chopped
• 1 bell pepper, sliced
• ½ cup sliced black olives (optional)
• ¼ cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. Sear the Roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned. Remove and set aside.
2. Sauté the Aromatics: In the same pot, sauté onion and garlic until fragrant.
3. Build the Sauce: Pour in the crushed tomatoes, beef broth, and wine (if using). Stir in oregano, basil, and red pepper flakes.
4. Slow Cook: Add the roast back to the pot, along with carrots, celery, and bell pepper. Cover and simmer on low for 3-4 hours, until the meat is fork-tender.
5. Final Touch: Stir in black olives and fresh parsley. Simmer for 10 more minutes.
6. Serve: Shred or slice the roast and serve with mashed potatoes, polenta, or pasta.