Ingredients:
3 lbs beef chuck roast 🥩
2 tbsp olive oil 🛢
1 large onion, diced 🧅
3 garlic cloves, minced 🧄
1 can (28 oz) crushed tomatoes 🍅
1 cup beef broth 🥣
1/4 cup red wine (optional) 🍷
2 carrots, sliced 🥕
2 celery stalks, chopped 🥬
2 tsp Italian seasoning 🌿
1 bay leaf 🍃
Salt and pepper to taste 🧂
Let’s Make It Happen:
Sear the Roast:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
Sauté Aromatics:
Add onions and garlic to the pot. Cook until softened and fragrant. Deglaze the pot with red wine, if using.
Build the Sauce:
Stir in crushed tomatoes, beef broth, Italian seasoning, and bay leaf. Season with salt and pepper.
Add the Veggies:
Return the beef to the pot and add carrots and celery. Ensure the roast is partially submerged in the sauce.
Slow Cook:
Cover and simmer on low heat for 3-4 hours, or until the beef is tender and easily pulls apart. Alternatively, cook in the oven at 325°F (160°C).
Serve:
Remove the bay leaf and shred the beef if desired. Serve hot with mashed potatoes, rice, or crusty bread.
Tips for Extra Magic:
Add a pinch of red pepper flakes for a spicy kick 🌶.
Include fresh basil or parsley as a garnish 🌿.
Let the pot roast rest for 10 minutes before serving for maximum flavor.
Enjoy:
This Pot Roast with Tomato Sauce is hearty, comforting, and perfect for a family dinner. Rich, savory, and melt-in-your-mouth delicious! 🍖🍅✨
