I’m late in life discovering to wonders of pot roast. For some reason, we just never had it growing up and so I guess it never occurred to me to make it for my family when they were growing up, either. Truth be told, we don’t eat a lot of beef and when I do buy a beef roast I tend to just, well … roast it.
Like a good roast of beef though, I’ve discovered that pot roast is great comfort food and I’ve been enjoying putting a pot on and letting it cook all afternoon. It makes my house smell wonderful! After a few hours in the oven, I am rewarded with fork-tender beef and a wonderful gravy to spoon over it. Of course, a big mound of mashed potatoes is a must for me.
This particular pot roast was on the menu last weekend. It features the addition of crushed tomatoes to the beef stock to make a rich tomato/beef gravy. This pot roast with it’s Italian flavours would be great with polenta, as well. We enjoyed it with creamy mashed potatoes and a side of vegetables.
Italian Pot Roast
Summary: Pot roast is classic comfort food and allows you to make a wonderful meal with an economical cut of beef. This pot roast is given an Italian nod with the addition of crushed tomatoes. It doesn’t have any added vegetables. If you feel the need, I think carrots would be a nice addition. This could be made in the slow cooker, as well.
- 3 lb. beef pot roast
- 3-4 Tbsp. extra virgin olive oil
- 1 teaspoon red pepper flakes
- 2 cloves garlic, peeled and chopped
- 1 small onion, diced
- 2 cups beef stock
- 2 1/2 cups canned crushed tomatoes
- 1 cup good red wine
- 1 Tbsp. white sugar
- 1/4 cup fresh Italian flat-leaved parsley, roughly chopped
- 1/2 tsp. each dried rosemary and thyme
- Salt and Pepper, to taste (season at end, after tasting as amount may vary depending on saltiness of your beef stock and tomatoes)
- Preheat oven to 350° F.
- In a heavy Dutch oven, heat 2 tablespoons of extra virgin olive oil over moderate heat until hot but not smoking. Add the pot roast and brown on all sides. Remove pot roast to a plate.
- Add the remaining extra virgin olive oil to the Dutch oven and heat the olive oil. When the oil is hot, add the onion and cook, stirring until softened. Add the red pepper flakes and garlic and cook until aroma is apparent but do not allow the garlic to brown.
- Add the red wine, sugar and crushed tomatoes and bring to a simmer.
- Return the pot roast to the sauce and add the beef stock. Add the chopped parsley to the sauce and stir to moisten.
- Bring the pot roast to a simmer on top of the stove, skim and fat from the top, cover tightly, and set in the lower third of a 350° F. preheated oven. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender. Turn the roast over several times during its braising.
- Transfer roast to a cutting board and let stand for 10 minutes, covered with aluminum foil to keep warm. Slice the roast to your preference and serve topped with the tomato sauce from the Dutch oven. Polenta and crusty Italian or French make excellent accompaniments.
Prep time: 15 min | Cook time: 3 hours | Total time: 3 hours 15 min
Number of servings (yield): 4-6
Adapted from this Tasty Kitchen Recipe | Photo