Pot Roast in the Italian Style

Components:

1. 3–4 pounds, or 1.4–1.8 kg Brisket or chuck roast (or any other beef cut that may be cooked slowly)
2. Two teaspoons of olive oil
3. One sliced onion
4. Four minced garlic cloves
5. Peel and chop two carrots into bits.
6. Two chopped celery stalks and one 14.5-ounce (410-gram) can of diced tomatoes
7. One cup of dry red wine (beef broth can be used instead if desired)
8. One teaspoon of dried oregano and one cup of beef broth
9. One teaspoon of dried basil
10. Half a teaspoon of dried rosemary
11. A half-teaspoon of dried rosemary
12. One bay leaf
13. To taste, add salt and freshly ground black pepper.
14. Chopped fresh parsley (for garnish)
15. Parmesan cheese (for garnish, if desired)

Directions:

Get the roast ready:
Set the oven temperature to 325°F (165°C).
Sprinkle a large amount of salt and pepper on all sides of the chuck roast.

Sear the roast by heating the olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
When the oil is hot, sear the roast for 3–4 minutes on each side, or until a good brown crust forms. This adds taste and helps keep the juices in.
After taking the roast out of the saucepan, place it aside.

Sauté the Vegetables: Put the celery, carrots, and onion slices in the same pot. Cook, stirring regularly, until the veggies start to soften, about 5 minutes.
Cook for a further one to two minutes, or until aromatic, after adding the minced garlic.

Deglaze the Pot: Add the beef broth or red wine, if using, and scrape away any browned bits that have clung to the bottom. This will give your sauce a deeper flavor.
If using wine, let it diminish by half, which should take three to five minutes.
Add the Tomatoes and Herbs: Fill the pot with the chopped tomatoes, bay leaf, oregano, basil, rosemary, and thyme. Mix to blend.

Cook the Roast: Put the seared roast back in the pot and tuck it into the combination of vegetables.
Put the saucepan in the oven that has been prepared and cover it with a lid. The roast should be fork-tender and easily shred when pulled apart after 3–4 hours of roasting.

Verify Doneness: Examine the roast three hours later. It’s done if it’s soft and breaks apart easily with a fork. If not, put it back in the oven for another half hour to an hour.

To serve, take the roast out of the pot and give it ten to fifteen minutes to rest before slicing or shredding.
In the meantime, take off the bay leaf and add salt and pepper to the sauce as necessary.

Garnish: Serve the pot roast alongside veggies and a ladleful of the flavorful tomato sauce.
For added taste, garnish with grated Parmesan cheese and freshly chopped parsley.

Serving Ideas: To mop up the flavorful sauce, serve the Italian-style pot roast with crusty Italian bread, polenta, or mashed potatoes.
Serve it with roasted veggies or a fresh green salad for a lighter option.

Advice:

Option for Slow Cooker: After the roast has been seared and the vegetables have been sautéed, you can put everything in a slow cooker and cook it for seven to eight hours on low or four to five hours on high.
Additional Flavor: When sautéing the vegetables before adding the tomatoes, you can add a few tablespoons of tomato paste for more richness.
Make Ahead: As the flavors continue to develop, this dish tastes even better the next day.

Savor your delicious, succulent Italian-style pot roast!