Italian Pot Roast
This Italian Pot Roast braises in red wine and tomatoes rather than the traditional broth.
Servings: 6 people
Ingredients
- 1 tablespoon vegetable oil
- 3-4 pound chuck roast
- 2 tablespoon flour all-purpose
- 1 medium sweet onion sliced
- 4 cloves garlic minced
- 28 oz can crushed tomatoes
- 1 bay leaf
- 1 Cup red wine or beef broth
- 1 ½ teaspoon dry Italian seasoning
- Salt and pepper to taste
Optional
- fresh basil leaves
Instructions
- Season meat liberally on all sides with salt and pepper. Rub the flour on all sides of meat.
- Heat oil in a dutch oven or heavy pot over medium heat. Brown the meat on all sides. Remove to plate.
- Add onions to pot and cook until starting to soften. Add garlic and cook 1 more minute. Deglaze the pan with red wine or beef broth. Let cook a few minutes until wine is reduced by at least half. Add tomatoes, Italian seasoning, bay leaf and a pinch of salt and pepper. Place the beef back into pot, nestling it into the liquid. Bring just to a boil, cover and reduce heat to a simmer.
- Simmer for 3 hours. Halfway through the cook time, turn the roast over.
- After 3 hours, carefully remove roast from pot. Cut into slices or shred and place back into the pot until ready to serve.
- When serving, top with fresh torn basil.