Tender braised beef soaked in red wine and cooked slow and low on a cold weather day is comfort in a pot! The process of braising is not one to be rushed, this is not a thirty minute meal what so ever. You’ll want to make this several hours ahead of time or better yet, the day before.
The slow method of braising results in deep deep flavors and fork tender meat that melts in your mouth, it’s out of this world!
For my Italian style pot roast I like to add Muffuletta, which is a store bought bottled olive salad, it has great flavor, it couldn’t be easier and it enhances the meat and juices perfectly. Red wine, some broth, canned tomatoes, added veggies, lots of garlic, rosemary and thyme complete the flavor profile.
Braising is very economical, you don’t have to use an expensive cut of meat, in fact, I used a chuck roast for this recipe, one that I got on sale at Whole Foods and it was just under three pounds.
I like to stud my meat with slices of garlic all over on the top and bottom, salt and pepper both sides then sear the meat until a nice crust forms, this is a key step in braising.
I can’t tell you how good my house smelled while this was simmering in the oven so you’re going to have to try it yourself. I’m sure you could do this in a crock pot but I rarely use one, I’m more of an oven kind of girl myself. All you need is a nice heavy bottomed pot with a tight lid.
As the meat breaks down some fat will accumulate but that’s easy to skim off once it cools down or like I said in the beginning you can make this the day before and then the fat will solidify in the fridge overnight which makes it even easier to remove, that is if you have the will power to wait for the next day to eat it!
The juices that become the sauce goes perfectly on top of egg noodles, mashed potatoes, or the favorite in my house, polenta. I like to roast my carrots and eat them as a side dish, a little al’dente, but if you prefer you can certainly cook them along with the other vegetables.
No matter how bad the weather is outside I guarantee this dish will make you feel all warm and cozy inside.
- 1 chuck roast, 2½ - 3lb
- 1 onion, chopped medium
- 1 14 oz. can of cherry tomatoes, ( or chopped) including juice
- 1 container of whole crimini mushrooms
- 1 small roasted red pepper strips
- 8 garlic cloves, 6 smashed and 2 sliced for studding meat
- ¾ of a bottle of Muffaletta olive salad, drained of excess oil
- ½ cup red wine
- ¾ cup of broth, I used chicken because that's what I had, of course beef broth would work too.
- rosemary, thyme
- parsley for garnish
- Make slits with a small knife all around the meat then push slices of garlic inside.
- Salt and pepper both sides of the meat.
- Heat a heavy bottomed pan like cast iron that has a tight lid.
- Drizzle some olive oil in the bottom and when almost smoking place meat in and sear it until crust forms on both sides.
- Remove meat then set aside.
- Add the chopped onion, roasted red pepper strips,6 smashed garlic cloves, a branch of thyme and rosemary and cook until onions caramelize.
- Add wine, broth and tomatoes and Muffaletta olive salad.
- Nestle your meat right in the center of the liquid, add more rosemary and thyme.
- Cover the pot with a tight lid then cook it low and slow at 275 degrees for 3½ to 4 hours, meat must be fork tender.
- When I took it out of the oven I placed the mushrooms inside then put the lid back on, they got tender and cooked in a few minutes from all the heat still inside the pot.
- Skim off excess fat.
- Garnish with parsley and serve over mashed potatoes, egg noodles or 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! {
