Italian Pot Roast
This Italian Pot Roast is fork tender and delicious. By fork tender, I mean that you can take a fork to the meat, and the meat falls apart. You don’t need a knife. All you’ll need is your appetite.
This is the type of meal you will want to have leftovers so you can have a leftover pot roast sandwich or leftover pot roast breakfast or pot roast tacos. There are so many possibilities.
One of the great things about this recipe is that after you finish prepping it, you are more or less done. You have time to pick up a coffee, grab a book, and relax.
Steps to a delicious Italian Pot Roast:
Low and slow is how we go with this recipe. You can’t rush this thing.
Take the beef of our the refrigerator about 30 minutes before cooking. Rub it with salt, pepper, and the Italian seasoning.
Preheat the oven to 300 degrees Fahrenheit.
Heat the stove to medium heat. Add a tablespoon of oil to a large pot. Add the beef and cook on each side for several minutes. Remove the beef from the pot and set aside.
Next, add an additional tablespoon of oil to the pot. Turn the heat down to low-medium. Add the quartered onions. Cook for about 2 minutes or until they begin to caramelize. Remove the onions from the pot and set aside.
Similarly, add the carrots to the pot. Cook for about 2 minutes. Remove the carrots from the pot and set aside.
Using a wooden spoon, stir the flour into the pot. Cook for about a minute to get rid of the raw flour taste.
Add the beef stock and chicken stock and stir for about 2 minutes using a whisk.
Stir in the tomato paste until well incorporated.
Then, turn the stove top heat off and pour in the wine.
Return the onions, carrots, and beef back to the pot. Add the potatoes. Sprinkle with the parsley.
Cover the dish with foil and bake in the preheated oven for about 4-1/2 hours, or until fork tender.
Skim the fat off the top and it’s ready to serve.
You can tell how tender it is just by looking at it.
A generous serving of pot roast is sure to satisfy a big appetite. My husband loved it.
Italian Pot Roast
Ingredients
- 1 3 lb Beef Chuck Meat
- 1 Tablespoon Salt
- 1/4 Teaspoon Black Pepper
- 2 Teaspoons Onion Powder
- 1/2 Teaspoon Garlic Powder
- 2 Teaspoons Italian Seasoning (You can substitute with Herbs de Provence)
- 2 Tablespoons Olive Oil
- 2 Yellow Onions Quartered
- 4 Carrots Chopped Large
- 2 Tablespoons Flour
- 1 Cup Beef Stock
- 1 Cup Chicken Stock
- 4 Tablespoons Tomato Paste
- 3/4 Cup Red Wine
- 8-10 Small Potatoes Peeled
- 1 Tablespoon Dried Parsley
Instructions
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Take the beef of our the refrigerator about 30 minutes before cooking. Rub it with salt, pepper, and the Italian seasoning.
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Preheat oven to 300 degrees Fahrenheit.
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Heat the stove to medium heat. Add a tablespoon of oil to a large pot. Add the beef and cook on each side for several minutes. Remove the beef from the pot and set aside.
-
Add an additional tablespoon of oil to the pot. Turn the heat down to low-medium. Add the quartered onions. Cook for about 2 minutes or until they begin to caramelize. Remove the onions from the pot and set aside.
-
Add the carrots to the pot. Cook for about 2 minutes. Remove the carrots from the pot and set aside.
-
Using a wooden spoon, stir the flour into the pot. Cook for about a minute to get rid of the raw flour taste.
-
Add the beef stock and chicken stock and stir for about 2 minutes using a whisk.
-
Stir in the tomato paste until well incorporated.
-
Turn off the stove top heat. Add the wine.
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Return the onions, carrots, and beef back to the pot. Add the potatoes. Sprinkle with the parsley.
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Cover the dish with foil and bake in the preheated oven for about 4-1/2 hours, or until fork tender.
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Skim the fat off the top.
Check out Main Course section for more great dinner ideas.