Italian Pot Roast
Everything is better with an Italian Twist.
Full Recipe Video:
Servings: 4
Ingredients:
2.5 cans San Marzano Tomatoes (28 oz. can)
2 yellow onions, sliced thin
3 red bell pepper, sliced thin
4 cloves garlic, sliced
3-5 lb. chuck roast
Salt & Pepper
Garlic Powder
All purpose flour
Olive oil
1 red Fresno pepper, diced (or similar hot red pepper)
1/2 cup red wine
3 bay leaves
1 tsp. dried oregano
1/4 tbsp. butter
2 cups white rice (4 servings)
Parmesan cheese, freshly grated
Preheat oven to 275.
Add the cans of tomatoes to a large mixing bowl, and break down the tomatoes with your hands. Get dirty! You want the majority of the tomatoes broken apart - but a few little chunks of tomato here and there is good. In fact, we like that! Set aside.
If meat has string around it, leave it on. It will hold your roast together and you can remove it later.
Season your meat on all sides with salt, pepper, and garlic powder until all surface is covered.
Flour all edges and rub in.
Place your Dutch oven on your stove top and bring to medium/high heat. Add olive oil to pot. When olive oil is hot, add onions, bell pepper, garlic, and Fresno pepper. Season with salt & pepper and cook briefly until lightly browned. Once browned, remove both to a plate.
While pot is still on medium/high heat, brown your roast on all sides and ends - about a minute each side - until crusted brown. Remove roast to a plate.
Reduce heat to low and add the red wine - stir and deglaze the pot.
Add roast back to pot.
Cover with tomato sauce. (Roast should be halfway covered).
Add vegetables. Season again with salt, pepper, and garlic powder.
Add bay leaves & oregano.
Cover and cook in oven for an hour per pound (if your roast is 4 lbs., cook 4 hours.). The roast is ready when it’s falling apart.
About 30 minutes before your roast is done, cook the white rice. We like to use jasmine rice, but any white rice will do! We cook our white rice with chicken broth, some butter, and a little salt for extra flavor.
Remove pot from oven. Add butter to pot and stir to incorporate.
Remove roast to cutting board - shred roast into bite size pieces and add it back to the sauce.
To serve, add a serving of rice to a dinner plate and flatten so the entire plate is covered with rice. Spoon a serving of roast with sauce over the rice and grate fresh parmesan over the top and serve!
Notes:
We suggest using a premium quality beef for this recipe from a butcher. You will be able to tell the difference.
For the size roast this recipe calls for, we suggest using at least an 8 qt. Dutch oven.
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