Italian-Style Pot Roast

Prep Time20 minutes
Cooking Time3-4 hours


  • 3 pounds beef chuck roast 
  • 2 tablespoons olive oil 
  • 1 large onion, chopped 
  • 3 cloves garlic, minced 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 2 cups beef broth 
  • 1 can (28 ounces) crushed tomatoes 
  • 2 tablespoons tomato paste 
  • 1 teaspoon dried oregano 
  • 1 teaspoon dried thyme 
  • 2 bay leaves 
  • Salt and pepper to taste 
  • Fresh parsley, chopped (for garnish) 


Preheat Oven:

Preheat oven to 300°F (150°C). 🔥
Sear the Beef:
  1. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. 🫒
    Season the beef chuck roast with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside. 🥩
    Sauté Vegetables:
  2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. 🧅🧄🥕🌿
    Deglaze and Add Liquids:
  3. Pour in the beef broth, and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. 🍲
    Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaves. Stir to combine. 🍅🌿🍃
    Cook the Beef:
  4. Return the beef to the pot, submerging it in the liquid. Bring the mixture to a simmer. 🥩
    Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork. 🔥
    Finish and Serve:
  5. Remove the pot from the oven and discard the bay leaves. Shred the beef with two forks and stir to combine with the sauce. 🥩🍲
    Garnish with chopped fresh parsley before serving. 🌿


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