Description
A hearty and flavorful pot roast slow-cooked with Tuscan herbs. This recipe is perfect for a family-sized meal, offering a comforting and delicious dinner.
Ingredients
Scale
- 3-4 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 bay leaves
- 1 lb small red potatoes, halved
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. Remove roast and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Deglaze the skillet with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Pour in the beef broth and diced tomatoes. Stir in rosemary, thyme, oregano, salt, and pepper.
- Place the seared roast into the slow cooker.
- Pour the vegetable and liquid mixture over the roast. Add bay leaves.
- Add the halved red potatoes around the roast.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and easily shredded.
- Remove bay leaves before serving. Shred the pot roast and serve with the vegetables and sauce.
Notes
- For a thicker sauce, you can remove the lid for the last 30 minutes of cooking.
- You can substitute other root vegetables like parsnips or sweet potatoes.
- Ensure the roast is fully submerged in liquid for even cooking.
- Prep Time: 20 minutes
- Cook Time: 4-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approximately 550
- Sugar: Approximately 8g
- Sodium: Approximately 700mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 18g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 5g
- Protein: Approximately 40g
- Cholesterol: Approximately 150mg