3 or 4lb. chuck roast
Stud the beef with garlic slices, then salt and pepper all over on both sides. Heat up your pan till it’s extremly HOT! Put olive oil in pan and sear meat on both sides till it’s nicely carmelized. Take out the meat and throw in at least 6 whole garlic cloves that have been smashed with the side of your knife, along with a whole onion thats cut up,and chunks of carrots. Next take whole branches of rosemary and thyme and just throw them in, stem and all. Don’t be shy!!! ( the herbs fall out and you can take out stems later) When every thing is carmelized, add tomatoes, wine, and broth. Bring it to a boil, then place meat back in, now put it all in the oven for about 3 1/2 hours at 325 and fagetaboutit!!!!
You can serve this with mashed potatoes, wide egg noodles, or it’s delicious with a creamy polenta!!!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Hi Marie,
Love your website. I’m making this today. I am a sonewhat beginner cook. Are you using a Dutch Oven? Everything is one pot so I’m assuming yes or are you using a heavy pan to sear then putting everything into a dutch oven? Thanks!
Susan, That pan I used is a heavy cast iron so a dutch oven would be great and just sear it right in the same pan.
Making this tomorrow for the first time! In love with your website! I’m a beginner and your recipes are so easy to follow!
Have fun Sarah!
Yes awesome Valentina!
Does this recipe work well in a slow cooker???
Anon, Yay!! I’m so glad it worked out for you! Thanks for your comment!
Marie
Well, I made the pot roast yesterday, and did not cover it – and it was FANTASTIC — so tender and the sauce was so rich. I will definitely be making this dish again soon — thank you for the great recipe and for you quick response to my question. Love your blog.
Hi Anon, I honestly did not cover it, but I’m sure a loosely sheet of foil wouldn’t hurt at all. I just cooked it in the pan you see there with no cover. Hope you enjoy!
Marie
This looks SO delicious — It doesn’t say to cover it while it is in the oven, but I’ve always covered pot roast — could you please confirm if it should be covered or not? Thank you
Lori lynn, Thanks, I’m glad I made you laugh!
Marie – “fagetaboutit!” You are cracking me up 🙂
The herbs on top of the pot roast look so pretty and I really like your straight-forward recipe.
Mary,Welcome! Buon appetito! I hope you like it!!
I am so glad to find your blog! Pot roast is right up my alley and it’s going to be cold this weekend in Tennessee and this will be roasting away in my oven this Sunday!
valli, Thanks, thats a nice thought!
maryann, I’m right there with you!
Kevin, Thanks, I think all the wine has something to do with that!! Thanks for your visit!
That looks super moist and tasty!
Give me this and a nice italian loaf of bread to sop up the sauce and I am in pot roast heaven!
Mama Mia!!! This is a truly comforting dish for all those expected cold winter nights. I can envision myself sitting cosy by the fire and warming my heart and my insides as well!