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Italian Pot Roast

A flavorful twist on the classic pot roast, featuring beef chuck roast slow-cooked with vegetables and spices for tender meat and rich flavors.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast
  • 4 cups beef broth
  • 4 large carrots, chopped
  • 4 large potatoes, peeled and cubed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. Season the beef roast with salt and pepper.
  3. In a large cast iron Dutch oven, heat olive oil over medium-high heat.
  4. Sear the roast on all sides until browned, about 5-7 minutes. Remove from pot and set aside.
  5. In the same pot, add onion and garlic, sauté until softened.
  6. Add the carrots and potatoes, stirring for 2-3 minutes.
  7. Return the roast to the pot, add beef broth, thyme, and rosemary.
  8. Bring to a simmer, cover, and transfer to the oven.
Cooking
  1. Cook for about 3-4 hours, until the meat is fall-apart tender.
  2. Remove from oven, let rest for 10 minutes before slicing and serving with vegetables.

Notes

For enhanced flavor, marinate the roast in the seasonings overnight before cooking. To thicken broth, whisk in flour or cornstarch towards the end of cooking. Consider adding other herbs to customize the taste.