Description
Hearty Italian pot roast blends rustic Tuscan flavors with tender beef braised in red wine and aromatic herbs. Savory meat falls apart effortlessly, inviting you to savor each rich, comforting bite of this classic Italian countryside dish.
Ingredients
Scale
Meat and Seasonings:
- 3 pound (1.36 kilogram) chuck roast
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
- 8 cloves garlic
- 3 tablespoons olive oil
Vegetables:
- 1 large sweet onion, finely diced
- 2 large carrots, shredded or food processor pulsed
- 3 ribs celery, shredded or food processor pulsed
Sauce Base and Herbs:
- 3 tablespoons tomato paste
- 1 28-ounce (794 grams) can plum tomatoes, hand crushed or blender pulsed
- 1 1/2 cups dry red wine
- 2 cups low-sodium beef stock
- 1 cinnamon stick (optional)
- 3 large bay leaves
- 5 large sage leaves
- 10 sprigs thyme, tied
- 3 tablespoons minced flat-leaf Italian parsley for garnish
Instructions
- Prepare the beef by creating small incisions and inserting garlic slivers throughout the roast. Season thoroughly with salt and pepper, ensuring even coverage.
- Heat olive oil in a Dutch oven at medium-high temperature. Sear the roast on all surfaces until a rich, golden-brown crust develops, approximately 15 minutes.
- Remove the roast and in the same pot, combine onions with water and salt. Scrape accumulated browned bits from the bottom of the pan while cooking.
- Incorporate celery, carrots, and remaining garlic into the vegetable mixture. Cook until vegetables become exceptionally tender and caramelized, about 20-25 minutes.
- Introduce tomato paste and briefly cook to intensify its flavor. Pour in wine, allowing it to simmer and deglaze the pot completely.
- Add beef stock, tomatoes, cinnamon, and herb bundle. Bring the liquid to a gentle simmer, creating a robust sauce base.
- Return the roast to the pot, ensuring it’s fully submerged in the sauce. Cover and transfer to a preheated 325°F oven for approximately 3 hours.
- Check meat tenderness periodically. Continue cooking if the roast hasn’t reached a fall-apart consistency.
- Once meat is perfectly tender, remove from the pot and loosely tent with aluminum foil to rest.
- Skim excess fat from the sauce and adjust seasoning. Slice the roast and serve generously topped with the aromatic sauce, garnishing with fresh parsley.
Notes
- Meat Selection Choose a well-marbled chuck roast or beef brisket for maximum tenderness and rich flavor that melts in your mouth.
- Garlic Insertion Create deep slits across the meat’s surface to embed garlic slivers, allowing intense aromatic infusion throughout the roast.
- Wine Pairing Select a robust Italian red wine like Chianti or Sangiovese to enhance the sauce’s depth and complement the meat’s richness.
- Low and Slow Cooking Maintain consistent low oven temperature to break down tough muscle fibers, ensuring a meltingly tender result that falls apart easily.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 100 mg