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- 3-4 lbs beef chuck roast - 2 tablespoons olive oil - 1 large onion, chopped - 4 cloves garlic, minced - 3 carrots, chopped - 2 stalks celery, chopped - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes (with juice) - 2 cups beef broth

Italian Pot Roast

Indulge in the rich, savory goodness of Italian Pot Roast, the ultimate comfort meal to warm your home and heart. With simple ingredients and straightforward steps, you'll create a deliciously tender roast filled with hearty vegetables and a flavorful sauce. Perfect for family dinners or special occasions, this dish is sure to impress. Ready to elevate your cooking game? Click through to discover the full recipe and secrets to making the best Italian pot roast!
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Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

3 carrots, chopped

2 stalks celery, chopped

1 red bell pepper, diced

1 can (14 oz) diced tomatoes (with juice)

2 cups beef broth

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon crushed red pepper flakes (optional for heat)

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

      Sauté Vegetables: In the same pot, add the chopped onion, carrots, celery, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.

        Add Other Ingredients: Stir in the diced tomatoes (with juice), beef broth, oregano, basil, and red pepper flakes (if using). Return the roast to the pot, nestling it among the vegetables.

          Braise the Roast: Cover the pot with a lid and transfer to the preheated oven. Braise the pot roast for 3-4 hours or until the meat is fork-tender. Check occasionally and add a bit more broth if necessary to keep the moisture.

            Rest and Serve: Once done, remove the pot roast from the oven and let it rest for 15-20 minutes before slicing. Skim excess fat from the sauce if necessary. Serve the roast sliced, with vegetables and sauce poured over the top.

              Prep Time, Total Time, Servings: 20 min | 4 hours | Serves 6

                - Presentation Tips: Serve the pot roast on a large platter, garnished with fresh basil or parsley. Accompany with crusty Italian bread or creamy mashed potatoes to soak up the delicious sauce.