Ingredients
3-4 pound beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 cup beef broth
1/2 cup dry red wine (optional, but adds depth)
2 tablespoons Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
2 bay leaves
1 pound small red potatoes, quartered
1 pound cremini mushrooms, quartered
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Season the beef chuck roast generously with salt and pepper on all sides. (5 minutes)
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside. (10-15 minutes)
3. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. (8-10 minutes)
4. Pour in the crushed tomatoes, tomato sauce, beef broth, and red wine (if using). Stir in the Italian seasoning, oregano, and red pepper flakes. Add the bay leaves. (3 minutes)
5. Return the roast to the pot, ensuring it is mostly submerged in the liquid. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). (2 minutes)
6. Slow cook for 3-4 hours, or until the roast is fork-tender. (3-4 hours)
7. Add the quartered red potatoes and mushrooms to the pot during the last hour of cooking. (60 minutes)
8. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed. (2 minutes)
9. Garnish with fresh parsley and serve hot. (1 minute)
Pro tip
For a richer flavor, use homemade beef broth instead of store-bought.
Prep Time | 20 minutes
Cooking Time | 4-5 hours
Total Time | 4 hours 20 minutes – 5 hours 20 minutes
Calories | Approximately 600-700 per serving (estimated)
Servings | 6-8