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Italian Pot Roast – Fall-Apart Tender for Dinner Delight!

Italian Pot Roast – Fall-Apart Tender
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A delicious Italian pot roast that is fall-apart tender, perfect for a comforting dinner.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 1 can (14 oz) diced tomatoes
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat.
  3. Season the beef roast with salt and pepper, then sear it on all sides until browned.
  4. Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until softened.
  5. Add the beef broth, red wine, diced tomatoes, carrots, celery, oregano, and basil to the pot.
  6. Return the roast to the pot, cover, and place in the oven.
  7. Cook for 3-4 hours, or until the meat is tender and falls apart easily.
  8. Remove from the oven and let it rest for a few minutes before serving.

Notes

  • For extra flavor, marinate the roast overnight with herbs and spices.
  • Serve with mashed potatoes or crusty bread to soak up the sauce.
  • This dish can be made in a slow cooker on low for 8 hours.

Nutrition

Find it online: https://recipesdays.com/italian-pot-roast-fall-apart-tender-recipe/