Italian-Style Pot Roast
- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 onions, sliced
- 1 (14.0-ounce) can diced tomatoes
- 3/4 cup dry red wine
- 1 pound potatoes, cut into 1-inch chunks
- 1 pound carrots, cut into 1-inch chunks
- 2 red bell peppers, sliced
Preheat the oven to 350°F.
In a small bowl, combine basil, salt, oregano, garlic powder and pepper.
Pat roast dry with paper towels and rub all over with seasoning mixture.
In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat.
Add roast and brown on all sides.
Remove to a plate and set aside.
Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
Stir in tomatoes and wine and bring to a boil.
Add roast back to pot, cover and transfer to oven.
Roast 2 hours.
Stir in potatoes, carrots and bell peppers, cover and continue roasting 45 minutes longer or until vegetables and meat are tender.
Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
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- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 onions, sliced
- 1 (14.0-ounce) can diced tomatoes
- 3/4 cup dry red wine
- 1 pound potatoes, cut into 1-inch chunks
- 1 pound carrots, cut into 1-inch chunks
- 2 red bell peppers, sliced