Italian-style pot roast, or “Arrosto di Manzo,” is a rich and flavorful dish that combines tender, slow-cooked beef with aromatic herbs, tomatoes, and red wine. It’s perfect for a comforting dinner, and the leftovers are just as delicious! Here’s how you can make it:
Italian-Style Pot Roast Recipe
Ingredients:
- 3-4 lbs beef chuck roast (or similar cut)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup dry red wine (Italian red wine like Chianti or Sangiovese is ideal)
- 2 cups beef broth (or more if needed)
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp balsamic vinegar (optional for added depth)
- Fresh parsley or basil for garnish (optional)
Instructions:
- Season the roast: Generously season the beef chuck roast with salt and pepper on all sides.
- Sear the roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, sear the roast for about 4-5 minutes per side until it’s browned on all sides. This helps develop a rich flavor. Once seared, remove the roast and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add the tomatoes and herbs: Stir in the crushed tomatoes, beef broth, oregano, rosemary, thyme, and bay leaves. If you want a bit of extra flavor, add the balsamic vinegar here. Taste and adjust the seasoning if necessary.
- Return the roast to the pot: Place the seared roast back into the pot. It should be mostly submerged in the liquid. Bring everything to a simmer.
- Slow cook the roast: Cover the pot with a tight-fitting lid and reduce the heat to low. Let the roast cook gently for 3-4 hours, or until the meat is fork-tender and easily pulls apart. You can also cook it in a preheated 300°F (150°C) oven for the same amount of time if you prefer.
- Shred the roast (optional): Once the roast is done, remove it from the pot. You can either slice it against the grain or shred it using two forks for a more rustic texture. If you prefer a more tender texture, shred it and mix it back into the sauce.
- Serve: Serve the pot roast with some of the sauce and vegetables spooned over the top. It’s delicious on its own or with mashed potatoes, polenta, or crusty bread to soak up the sauce. Garnish with fresh parsley or basil for added freshness.
Optional:
For extra richness, you can add a couple of tablespoons of butter to the sauce before serving. Or, if you like a little more acidity, a splash of red wine vinegar can elevate the flavors even more.
Enjoy your Italian-style pot roast—it’s a dish full of deep, savory flavors that will make your kitchen smell amazing!