Description
A comforting and hearty dish, perfect for Sunday dinners and gatherings, featuring tender beef, aromatic vegetables, and a rich sauce.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (165°C). In a large, oven-safe pot, heat the olive oil over medium-high heat.
- Season the beef roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
- Add the diced tomatoes, beef broth, and red wine to the pot, stirring well to combine. Return the seared roast back to the pot, then add the sliced carrots, celery, oregano, and basil.
- Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and can be easily shredded with a fork.
- Once cooked, remove the pot from the oven and let the roast rest for a few minutes. Shred the beef using two forks and serve it warm, garnished with fresh parsley.
Notes
For extra flavor, consider adding a bay leaf or a few sprigs of fresh thyme while cooking. Can be served with mashed potatoes or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 180-240 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg