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Brown the roast: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and black pepper. Once the oil is hot, sear the roast on all sides until it’s golden brown and crusty, about 3-4 minutes per side. Remove the roast and set it aside.
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Sauté the aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, until the onion is soft and fragrant.
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Deglaze the pot: Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to reduce slightly. If you’re not using wine, you can skip this step and proceed to adding the broth.
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Add the liquids and seasonings: Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, thyme, and red pepper flakes (if using). Stir to combine, then return the roast to the pot, making sure it’s partially submerged in the liquid.
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Slow cook the roast: Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and let it cook slowly for 3-4 hours, or until the roast is fork-tender and easily shreds. If you’re using a slow cooker, transfer the ingredients to the slow cooker and cook on low for 7-8 hours.
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Add the vegetables: About 30 minutes before the roast is done, add the chopped carrots and celery to the pot. Stir them into the liquid and let them cook until tender.
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Shred the roast: Once the roast is fully cooked, remove it from the pot and use two forks to shred the meat. Return the shredded meat to the pot and stir to combine with the sauce and vegetables.
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Serve: Serve the Italian pot roast with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Garnish with fresh parsley or basil for a burst of color and flavor.
Serving and Storage Tips:
- Serve immediately: This dish is best served hot, straight from the pot. It’s perfect for a comforting dinner on a chilly evening.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the pot roast for up to 3 months. To reheat, warm it gently on the stovetop or in the microwave.
Variants:
- Vegetable Pot Roast: Add potatoes, parsnips, or other root vegetables for a more hearty and vegetable-packed version of this dish.
- Herb Variation: Add fresh rosemary or bay leaves to the pot for an additional layer of aromatic flavor.
- Spicy Version: Add more red pepper flakes or some chopped chili peppers for a bit of heat and spice.
FAQ:
1. Can I use a different cut of beef? Yes, you can use other cuts of beef like brisket or round roast, but the chuck roast is ideal because it becomes incredibly tender when slow-cooked.
2. Can I make this recipe in the slow cooker? Yes, this recipe works perfectly in a slow cooker. Just follow the same steps for searing the meat and sautéing the vegetables, then transfer everything to the slow cooker and cook on low for 7-8 hours.
3. Can I make this recipe without wine? Yes, you can omit the wine and use extra beef broth instead. The wine adds depth to the flavor, but the broth will still make for a rich, flavorful sauce.
