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Italian Pot Roast

Prep Time30 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 15 minutes
Course: Main Course
Servings: 4 people with leftovers

Equipment

  • Dutch Oven

Ingredients

  • 1 3 lb chuck roast
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 large yellow onion peeled and quartered
  • 4 cloves garlic peeled and smashed
  • 1 6 oz can tomato paste
  • 6 cups beef bone broth
  • 4-6 carrots peeled and cut in half
  • 8-10 Yukon gold creamer potatoes scrubbed

Instructions

  • Preheat oven to 325°. Pat chuck roast dry with paper towels and season on all sides with salt, pepper, and Italian seasoning pressing the spices into the meat.
  • Heat Dutch oven over medium high heat until very hot. Add olive oil, heat 30 seconds then add roast. Brown well on all sides, about 5 minutes per side. Remove roast to plate and lower heat to medium.
  • Add onion and garlic and brown, stirring frequently, for about 1 minute. The onion will be only slightly brown but the garlic should be a nice golden color. Be careful not to burn the garlic! Add the tomato paste and beef broth and stir until well combined using a wooden spoon to deglaze the pot and scrape up any browned bits into the broth.
  • Return roast to pot and cover with lid. Bake for about 1:15 minutes before flipping the meat and returning to oven. Bake for an additional 45 minutes to 1 hour before adding the vegetables.
  • When the meat has been in the oven for 2 hours remove from oven and add the carrots and potatoes. Return to oven for an additional 45 minutes, until carrots and potatoes can be pierced easily with a knife and meat is tender.
  • Remove roast and let rest for 5 minutes before slicing. Serve with carrots, potatoes, onions, and au jus.