Print

Pioneer Woman Italian Pot Roast

Pioneer Woman Italian Pot Roast - recipe card
Print Recipe

A hearty, fall-apart pot roast braised with tomatoes, red wine, and Italian herbs until deeply flavorful and tender. The rich, savory sauce clings to every bite, making it a comforting main course perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 (3 to 3.5 lb) boneless chuck roast, tied with kitchen twine at 2-inch intervals
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and cut into 1-inch chunks (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup dry red wine (such as Chianti or Sangiovese)
  • 1 (15 oz) can crushed tomatoes (preferably San Marzano)
  • 1 cup low-sodium beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 325°F (163°C). Pat the chuck roast dry with paper towels to ensure a proper sear. Season the roast generously with 1 teaspoon of the salt and 1/2 teaspoon of the pepper, pressing the seasoning into all sides.
  2. Heat the olive oil in a large Dutch oven (5 to 6 quarts) over medium-high heat until the oil shimmers. Carefully place the roast in the pot; it should sizzle immediately. Sear for 3-4 minutes per side, until a deep brown crust forms, turning with tongs. Do not move the roast too early—allow it to release naturally from the pot, or you will tear the crust. Total searing time should be 12-15 minutes. Transfer the roast to a large plate.
  3. Reduce the heat to medium. Add the diced onion and carrot to the pot. Cook, stirring occasionally with a wooden spoon to scrape up the browned bits (fond) from the bottom, for 5-6 minutes until the onion is translucent and the carrot begins to soften. The fond on the bottom should dissolve into the vegetables.
  4. Add the garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens to a rust color and becomes fragrant. This caramelization deepens the umami flavor of the sauce.
  5. Pour in the red wine, scraping any remaining browned bits from the bottom of the pot with the wooden spoon. Let the wine bubble and reduce by half, about 3-4 minutes. The alcohol cooks off, leaving behind concentrated flavor.
  6. Add the crushed tomatoes, beef broth, rosemary, thyme sprigs, bay leaves, oregano, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine. Bring the liquid to a simmer over medium heat; it should be gently bubbling around the edges.
  7. Return the roast to the pot, placing it fat-side up. The liquid should come about halfway up the sides of the roast—add a splash of water if needed, but do not submerge the roast fully. Nestle the meat down gently with tongs, then cover the pot with a tight-fitting lid.
  8. Transfer the pot to the preheated oven and braise for 2 1/2 to 3 hours, or until the meat is fork-tender. To test: insert a fork into the center of the roast—it should slide in with little resistance, and the meat should shred easily. If not yet tender, return to the oven for 15-minute increments.
  9. Once the roast is done, carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute—this prevents the meat from drying out when sliced.
  10. While the roast rests, skim any excess fat from the surface of the sauce using a large spoon. Remove and discard the rosemary, thyme sprigs, and bay leaves. Stir in the balsamic vinegar to brighten the flavor, and adjust seasoning with additional salt and pepper to taste.
  11. If you prefer a thicker sauce, simmer the sauce on the stovetop over medium heat for 5-10 minutes until it reduces to your desired consistency. For a silky texture, you may blend the sauce with an immersion blender, but leaving it chunky is also delicious.
  12. Remove the twine from the roast and slice against the grain into 1-inch thick slices, or use two forks to shred the meat into large chunks. Serve generously with the sauce spooned over the top, garnished with fresh parsley.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: The cooked and shredded roast with sauce can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat in a covered pot on the stovetop over medium-low heat, or in a 350°F (177°C) oven for 15-20 minutes, until heated through. Add a splash of beef broth if the sauce has thickened too much.

Nutrition

Keywords: Italian pot roast, pot roast recipe, braised beef, chuck roast, tomato braised beef, Italian beef stew, comfort food, Sunday dinner, slow cooked beef, red wine pot roast

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-italian-pot-roast-recipe/