Description
A hearty and flavorful beef pot roast slow-cooked with Italian herbs and vegetables, perfect for family gatherings.
Ingredients
- 3-4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat a cast iron Dutch oven over medium-high heat.
- Season the chuck roast with salt and pepper, then sear it in the hot pot for 4-5 minutes on each side until browned.
- Remove the roast and set aside. In the same pot, add olive oil, onion, carrots, celery, and garlic. Sauté until vegetables are softened.
- Add the beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
- Return the roast to the pot, cover, and reduce heat to low.
- Slow-cook for 3 hours, until the meat is fork-tender.
- Remove the roast, let it rest for 10-15 minutes before slicing, and serve with the vegetables and broth.
Notes
For a richer flavor, substitute some broth with red wine. This dish pairs well with mashed potatoes or polenta.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian