Italian-Style Pot Roast

Ingredients:

• 3-4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp crushed red pepper flakes (optional)
• 2-3 sprigs fresh rosemary
• 2 bay leaves
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 cup pitted Kalamata olives
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Beef: Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove from the pot and set aside.
3. Cook the Aromatics: In the same pot, add the chopped onions, carrots, and celery. Cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add Liquids & Seasoning: Stir in the tomato paste, cooking for 1 minute. Add the crushed tomatoes, beef broth, red wine (if using), oregano, basil, thyme, crushed red pepper flakes (if desired), rosemary, and bay leaves. Stir well to combine.
5. Return the Beef: Place the seared roast back into the pot, nestling it into the sauce. Add the olives around the roast.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let the pot roast simmer for 3-4 hours, or until the beef is tender and can be easily shredded with a fork.
7. Finish & Serve: Remove the rosemary sprigs and bay leaves. Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve with crusty bread, pasta, or polenta.

Enjoy this rich, flavorful Italian-style pot roast!