Petrini's Italian Pot Roast

Dive into hearty Italian comfort with Petrini’s Italian Pot Roast, a slow-cooked masterpiece that marries tender, fall-apart beef with a rich, tomato-based sauce infused with garlic, red wine, and classic Italian herbs. This crowd-pleasing pot roast begins by searing a beef chuck roast to golden perfection, then braising it in a Dutch oven alongside carrots, celery, and aromatic seasonings for four hours of melt-in-your-mouth magic. The layers of flavor are deepened with a splash of dry red wine and a touch of tomato paste, culminating in a dish that’s as robust as it is elegant. Perfect for feeding a family or impressing dinner guests, this comforting roast pairs beautifully with crusty bread, creamy polenta, or buttery mashed potatoes. Garnished with fresh parsley for a pop of color, Petrini's Italian Pot Roast is a testament to the beauty of slow-cooked, homey Italian cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs Beef chuck roast
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 4 Garlic cloves, minced
• 1 Yellow onion, diced
• 3 Carrots, peeled and cut into chunks
• 3 Celery ribs, chopped
• 28 oz Crushed tomatoes
• 1 cup Beef broth
• 1 cup Dry red wine
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 2 Bay leaves
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels, then season it generously with salt and black pepper on all sides.

Step 3

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until well-browned, about 3-4 minutes per side. Remove the roast and set it aside on a plate.

Step 4

Reduce the heat to medium and add the minced garlic and diced onion to the pot. Sauté for 2-3 minutes until fragrant and translucent.

Step 5

Add the carrots and celery to the pot, cooking for another 5 minutes until they start to soften.

Step 6

Stir in the crushed tomatoes, beef broth, red wine, and tomato paste. Mix well to combine.

Step 7

Season the sauce with dried oregano, dried basil, and add the bay leaves.

Step 8

Return the seared beef roast to the pot, submerging it slightly in the sauce.

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Roast for 4 hours, checking occasionally to ensure the sauce hasn’t evaporated too much. If needed, add extra beef broth or water.

Step 10

Once done, the beef should be fork-tender and falling apart. Remove the bay leaves and discard them.

Step 11

Shred the meat slightly with a fork and mix it into the sauce. Serve hot, sprinkled with fresh parsley for garnish.

Nutrition Facts

Serving size	(3416.0g)

Amount per serving	% Daily Value*
Calories	4296.7

Total Fat 304.1g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 4621.5mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 27.8g	0%
Total Sugars 52.5g
Protein 263.0g	0%

Vitamin D 0IU	0%
Calcium 613.0mg	0%
Iron 46.0mg	0%
Potassium 8081.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 25.0%

Carbs: 9.8%