I’m a huge fan of slow-cooking and I can’t imagine life without a large pot or Dutch oven. There are so many cooking devices to choose from today, like an Instant Pot or a stove top pressure cooker, and don’t forget about the classic slow-cooker, but on the weekends – I like to use a traditional tool, and roast in the oven.
A pot roast is a recipe that most of us have made a few times before, but it’s always nice to change up the flavors slightly and this time it’s with an Italian spin. I used roasted tomatoes, a splash of red wine, oregano, and red pepper flakes to perk up this hardy dinner and after a few hours in the oven, the sauce becomes a silken goddess of sorts with some of the most decadent flavors infused with a chuck roast.
I like to serve my roast on a big platter and slice it right on the table and gently ladle that lovely sauce over top. Carrots and slices of softened onions are spotted throughout the dish, which makes it pleasantly familiar and even more enjoyable. I served this pot roast over creamy polenta because of the Italian twist, but mashed potatoes or roasted potatoes would work beautifully too.
3 pound chuck roast
1 large white onion, sliced
2 large carrots, peeled and sliced
3 stalks celery, sliced
28 ounces canned whole tomatoes
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
2 tablespoons all-purpose flour
2 tablespoons softened butter
salt & pepper
oil for cooking
- Preheat oven to 350 degrees. In a large Dutch oven or big pot, add 1 tablespoon oil and place over medium-high heat. Season beef with salt and pepper on all sides. Add to pot and brown for 4 minutes, flip and brown 4 minutes on other side. Remove and set aside.
- Add onion, carrots and celery to pot. Stir, and scrape up brown bits from bottom of pot. Cook for 3 minutes.
- Add tomatoes, beef broth and red wine, stir. Cook for 2 minutes and add tomato paste, oregano, onion powder, 1 teaspoon salt and red pepper flakes, stir.
- Place beef back in pot and turn off heat. Cover with lid and cook in oven for 2 1/2 – 3 hours or until meat is fork tender. Remove from oven.
- Stir together flour and butter to create a paste. Remove lid of pot and stir mixture into sauce to thicken.
- Place beef roast on platter and ladle sauce over top and around sides. Serve and Enjoy!