adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian Pot Roast
Italian Pot Roast
0 Likes
Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Mouthwatering Italian pot roast slow-cooked with tender beef, sofritto mix, tomatoes, and red wine for maximum flavor.
Ingredients:
  • 3 1/2 to 4 pound rump or chuck beef roast
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 large carrot, diced (about 1 cup)
  • 1 large celery stalk, diced (about 1 cup)
  • 1 medium red onion, diced (1 to 1 1/2 cups)
  • 2 garlic cloves, finely minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 bay leaf
  • 1 tablespoon finely chopped fresh sage
  • 3 cups medium-bodied Italian red wine (we used a Barbera)
  • 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
Instructions:
  • Prepare the roast: Trim excess fat from the meat and then pat it dry with paper towels. Season the meat generously with salt and pepper. Heat oil in a large, heavy pot over medium-high heat until shimmering but not smoking. Sear the roast, turning occasionally, until all sides are nicely browned, about 10-12 minutes. Transfer the roast to a platter.
  • Sauté the carrot, celery, and onion over medium heat until golden brown and slightly sticky, about 10-12 minutes. Then add the garlic, parsley, and sage, stir until fragrant, about 1 minute.
  • Pour in 1 cup of wine to deglaze the pan, quickly stirring to lift up the flavorful caramelized bits. Let the wine reduce until it coats the vegetables, then return the meat to the pan, coating it in the savory mixture.
  • Boost the heat and pour in the rest of the wine, toss in the bay leaf and tomatoes, and let it come to a vigorous boil. Lid the pot, lower the heat, and gently simmer, occasionally rotating and moistening the meat, until it's incredibly tender and easily falls apart when prodded with a fork, approximately 3-4 hours.
  • Allow the roast to rest in its flavorful juices for an hour. If preferred, place the pot in a 300°F oven and rotate the roast every hour.
  • Transfer the meat to a cutting board, tented loosely with aluminum foil. If the sauce is thin, boil rapidly until it reaches a medium-thick consistency. Adjust seasoning to taste.
  • Slice the meat thickly (expect it to be tender), and arrange on warm plates. Drizzle with the sauce and serve immediately with your choice of rice, mashed potatoes, or polenta.

Similar Recipes