Description
If youβre on the hunt for a comforting meal that brings warmth and satisfaction, look no further than this Italian Beef Pot Roast. This hearty dish features tender beef slow-cooked to perfection with a medley of aromatic vegetables, enveloped in a rich, savory broth infused with herbs. Ideal for family gatherings or cozy dinners at home, this recipe delivers classic Italian flavors that will impress your guests or provide a delightful meal for yourself. Plus, itβs easy to prepare with minimal hands-on time, making it perfect for busy schedules. Serve it over creamy polenta or alongside crusty bread to soak up every bit of delicious sauce.
Ingredients
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper and sear until browned on all sides.
- Remove the beef and add onion, carrots, celery, and garlic to the pot. Cook until softened (about 5 minutes).
- Return the beef to the pot, then add broth, crushed tomatoes, rosemary, and thyme. Stir well.
- Bring to a boil, reduce heat to low, cover, and simmer for 3-4 hours until the beef is fork-tender.
- Shred the beef using two forks in the pot and mix with the sauce. Garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 105mg
Keywords: For extra flavor, consider adding other vegetables like potatoes or bell peppers. Serve leftovers as sandwiches by placing the shredded beef on soft rolls.