Description
A hearty and flavorful Italian-style pot roast slow-cooked in red wine, tomatoes, and herbs until tender.
Ingredients
- 3½–4 lb beef rump or chuck roast
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ cup extra-virgin olive oil
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 bay leaf
- 1 tbsp chopped fresh sage
- 3 cups Italian red wine (e.g., Barbera)
- 1 (28 oz) can plum tomatoes, seeded and crushed
Instructions
- Season the roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and brown the roast on all sides. Remove and set aside.
- In the same pot, sauté the carrot, celery, and onion until softened and golden, about 10 minutes.
- Add garlic, parsley, and sage; cook for 1 minute.
- Deglaze with 1 cup of wine, scraping the bottom of the pot.
- Return the roast to the pot and add remaining wine, bay leaf, and tomatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 3 to 4 hours, turning occasionally, until the meat is very tender.
- Let the roast rest in the pot for an hour, or keep warm in a low oven.
- Remove the roast and reduce the sauce if needed. Adjust seasoning and slice the roast to serve with sauce.
Notes
- Can be made a day ahead for better flavor.
- Use rosemary instead of sage if preferred.
- Skim excess fat from sauce before serving.
- Serve with polenta, mashed potatoes, or crusty bread.