Description
Tender chuck roast braised in a rich Italian-inspired tomato sauce with red wine, herbs, potatoes, and mushrooms. A comforting and flavorful one-pot meal.
Ingredients
Scale
- 3–4 pound chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 pound small red potatoes, quartered
- 1 pound cremini mushrooms, quartered
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned (3-5 minutes per side). Remove from pot and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened and onions are translucent (5-7 minutes). Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, tomato sauce, red wine, beef broth, and tomato paste. Scrape up any browned bits from the bottom of the pot.
- Add dried oregano, dried basil, red pepper flakes (if using), and bay leaf. Stir well to combine.
- Return the seared roast to the pot, nestling it in the sauce. The sauce should come about halfway up the sides of the roast. Add more beef broth if needed. Bring to a simmer, then cover tightly with a lid. Reduce heat to low and braise for at least 3 hours, or until the roast is fork-tender. Check periodically and add more beef broth if the liquid evaporates too much.
- After 3 hours, add quartered red potatoes and quartered cremini mushrooms to the pot, nestling them around the roast. Make sure they are mostly submerged in the sauce.
- Cover and continue to braise for another 30-45 minutes, or until the potatoes are tender and the mushrooms are cooked through.
- Remove the pot from the heat. Carefully remove the roast from the pot and place it on a cutting board. Shred the roast into bite-sized pieces using two forks.
- Return the shredded roast to the pot with the vegetables and sauce. Stir everything together gently to combine.
- Taste the sauce and adjust the seasoning as needed.
- Ladle the Italian pot roast into bowls, including plenty of vegetables and sauce.
- Garnish with fresh chopped parsley.
Notes
- Wine Choice: Chianti or Cabernet Sauvignon are classic choices, but Merlot or Sangiovese can also be used.
- Vegetable Variations: Add bell peppers, zucchini, or eggplant along with the potatoes and mushrooms.
- Spice Level: Adjust the amount of red pepper flakes to your liking.
- Slow Cooker Option: Sear roast and sauté vegetables, then transfer to slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add potatoes and mushrooms during the last hour.
- Thickening the Sauce: Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the pot roast during the last 15 minutes of cooking.
- Adding Olives: Add 1/2 cup of Kalamata olives (pitted and halved) during the last 30 minutes of cooking.
- Make Ahead: Prepare up to 2 days in advance. Cool completely, store in an airtight container in the refrigerator, and reheat gently before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 225 minutes