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Rustic Tuscan Beef Pot Roast




3 lbs chuck roast

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 celery stalks, chopped

1 cup red wine

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

1/2 cup beef broth

2 bay leaves


Heat the olive oil in a large pot over medium heat. Add the chuck roast and sear on all sides until browned.

Remove the roast and add onions, garlic, carrots, and celery to the pot. Cook until the vegetables are softened.

Pour in the red wine, scraping any browned bits off the bottom of the pot.

Add crushed tomatoes, tomato paste, rosemary, thyme, salt, and pepper. Stir well.

Return the roast to the pot and add beef broth and bay leaves. Bring to a boil.

Reduce heat to low, cover, and simmer for about 3 hours, or until the meat is tender and falls apart easily.

Remove bay leaves and shred the meat before serving.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 510 kcal | Servings: 6 servings❤️



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