Description
A comforting and hearty pot roast slow-cooked with aromatic vegetables and a savory sauce, perfect for family gatherings.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour (optional, for dusting)
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup unsweetened grape juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Pat the beef chuck roast dry with paper towels and season with salt, pepper, and garlic powder. Lightly dust with flour if desired.
- Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until golden brown, about 3-4 minutes per side. Transfer the roast to a plate.
- Sauté the diced onions, carrots, and celery in the Dutch oven until softened, about 5-6 minutes. Stir in minced garlic, tomato paste, oregano, thyme, and bay leaf; cook for 1-2 minutes.
- Add grape juice, scraping the browned bits from the pot. Then add crushed tomatoes, beef broth, and balsamic vinegar; stir to combine.
- Nestle the seared beef back into the pot, partially submerged in sauce. Bring to a gentle simmer, cover, and reduce heat to low. Braise for 3-3.5 hours, turning the roast occasionally until fork-tender.
- Remove the roast and let it rest for 10 minutes before shredding. Skim excess fat from the liquid and discard the bay leaf.
- Return shredded beef to the pot, stirring to coat with the sauce. Serve hot over polenta, mashed potatoes, or crusty bread, topped with parsley and Parmesan if desired.
Notes
For enhanced flavor, marinate the beef overnight or add extra veggies like mushrooms.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg