Servings: 6–8 | Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes
👉Ingredients:
◾️3 to 4 lb beef chuck roast
◾️2 tablespoons olive oil
◾️1 onion, chopped
◾️3 garlic cloves, minced
◾️2 carrots, peeled and sliced
◾️2 celery stalks, chopped
◾️1 can (14.5 oz) crushed tomatoes
◾️1 cup red wine
◾️1/2 cup beef broth
◾️1 tablespoon dried oregano
◾️1 tablespoon dried basil
◾️1 teaspoon salt
◾️1/2 teaspoon black pepper
◾️Fresh parsley, chopped (for garnish)
👉Instructions:
🔹️1. Preheat the oven to 325°F (163°C).
🔹️2. Brown the meat:
◾️In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
◾️Sear the beef roast on all sides until well browned, about 4–5 minutes per side. Remove and set aside.
🔹️3. Sauté the vegetables:
◾️In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
◾️Add the minced garlic and cook for 1 minute until fragrant.
🔹️4. Add liquids and seasonings:
◾️Return the roast to the pot. Pour in the crushed tomatoes, red wine, and beef broth.
◾️Stir in the oregano, basil, salt, and black pepper.
🔹️5. Slow roast:
Cover the pot with a lid and place it in the oven. Roast for 3 to 3½ hours, or until the beef is fork-tender and easily shreds.
🔹️6. Finish and serve:
◾️Remove the roast and let it rest for a few minutes. Slice or shred, then return to the pot or serve topped with the vegetables and rich sauce.
◾️Garnish with freshly chopped parsley.
🔹️Serving suggestions:
◾️Perfect with creamy polenta, mashed potatoes, or thick pasta like pappardelle.
❤️Enjoy every rich, comforting bite of this Italian classic!
Enjoy!