Ingredients with Measurements:
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Sear the beef on all sides until browned, about 5 minutes per side.
4. Remove the beef from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the beef broth, red wine, diced tomatoes, tomato paste, basil, oregano, thyme, salt, and pepper to the pot.
7. Stir to combine and bring to a simmer.
8. Return the beef to the pot and spoon some of the sauce over the top.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 3-4 hours, or until the beef is tender and falls apart easily.
11. Remove from the oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add chopped carrots and celery to the pot for extra vegetables.
- Use Italian seasoning instead of individual dried herbs.
- Add a splash of balsamic vinegar for extra flavor.
Tips and tricks:
- Sear the beef on high heat to get a nice crust and seal in the juices.
- Let the beef rest before slicing to allow the juices to redistribute.
- Serve with crusty bread or mashed potatoes to soak up the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced beef on a platter with the sauce spooned over the top.
Garnishes:
Garnish with fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the beef is tough, it may need to cook longer. Return to the oven and check every 30 minutes until tender.
- If the sauce is too thin, simmer on the stovetop until it thickens.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pot roast is a classic American comfort food, but this Italian-style version adds a twist with the addition of red wine and herbs.
Flavor profiles:
Savory, rich, and slightly tangy from the red wine and tomatoes.
Serving suggestions:
Serve with a glass of red wine and good company.
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Region: Italian