Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pioneer Woman Italian Pot Roast - recipe card

Pioneer Woman Italian Pot Roast

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 210
  • Total Time: 235
  • Yield: 4 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian-American

Description

A deeply comforting, fork-tender chuck roast braised low and slow in a rich, savory Italian tomato sauce with onions, garlic, and aromatic herbs. The meat absorbs the flavors of the herb-infused tomato broth while the sauce reduces into a glossy, spoonable ragù that clings beautifully to every slice.

Ingredients

Scale
  • 2 1/2 to 3 lb beef chuck roast, tied with butcher’s twine to hold shape
  • 2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 3 tbsp olive oil, divided
  • 1 large yellow onion, halved and thinly sliced (about 2 cups)
  • 6 cloves garlic, thinly sliced
  • 2 tbsp tomato paste
  • 1 can (28 oz) whole peeled San Marzano tomatoes, crushed by hand with juices
  • 1 cup low-sodium beef broth
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 2 bay leaves
  • 1 tsp granulated sugar
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
  • 1/4 cup freshly grated Parmigiano-Reggiano, for serving

Instructions

  1. Remove the chuck roast from the refrigerator 45 minutes before cooking to allow it to come to room temperature, which promotes even browning and prevents the meat from seizing when it hits the hot pan. Pat the roast completely dry on all sides with paper towels, since excess surface moisture creates steam and prevents a proper crust from forming.
  2. Season the roast aggressively on all sides with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper, pressing the seasoning into the meat with your fingers so it adheres. Tie with butcher’s twine at 2-inch intervals if not already tied, which ensures the roast holds a uniform shape and cooks evenly throughout the braise.
  3. Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed braising pot over medium-high heat until the oil shimmers and thins out, about 2 to 3 minutes. Carefully lower the seasoned roast into the pot away from you to avoid oil splatter, and sear undisturbed for 4 to 5 minutes per side until a deep mahogany-brown crust develops and the meat releases easily from the bottom of the pot without sticking.
  4. Sear the roast on all remaining sides, including the edges, for 2 to 3 minutes per side, rotating with sturdy tongs to develop color on every surface. Transfer the seared roast to a rimmed baking sheet or large plate and set aside, leaving all the browned bits (fond) in the pot, as these carry concentrated beefy flavor into the sauce.
  5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the sliced onion and cook, stirring occasionally with a wooden spoon to scrape up some of the browned bits from the bottom, for 6 to 7 minutes until the onion softens, turns translucent, and begins to caramelize lightly at the edges.
  6. Add the sliced garlic and cook for 1 minute, stirring constantly, just until the garlic turns fragrant and pale golden, being careful not to let it brown or it will turn bitter. Clear a small space in the center of the pot, add the tomato paste, and cook the paste for 2 minutes, stirring and pressing it into the bottom of the pot until it darkens from bright red to a deep brick-red color and smells sweet and caramelized.
  7. Pour the hand-crushed tomatoes and their juices into the pot, scraping the bottom well to release every bit of the browned fond into the liquid. Add the beef broth, dried oregano, dried basil, crushed red pepper flakes, bay leaves, sugar, the remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper, then stir everything together until well combined.
  8. Preheat the oven to 325°F / 163°C. Return the seared roast to the pot, nestling it down into the tomato mixture, spooning some sauce over the top of the roast so it is partially submerged with about two-thirds of the meat covered in liquid. Bring the liquid to a gentle simmer on the stovetop over medium heat, watching for lazy bubbles around the edges rather than a rapid boil, then turn off the heat.
  9. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the roast for 2 hours and 45 minutes to 3 hours, checking after 2 hours and 30 minutes, until the meat is fork-tender and a fork inserted into the thickest part twists easily with almost no resistance and meat begins to break apart when pulled gently.
  10. Remove the pot from the oven and carefully transfer the roast to a cutting board with tongs and a slotted spoon, tenting loosely with aluminum foil, and let it rest for 15 minutes to allow the juices to redistribute before slicing. Meanwhile, place the pot on the stovetop over medium heat and simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until it has thickened to a rich, glossy consistency that coats the back of a spoon and the flavors have concentrated.
  11. Remove and discard the bay leaves, then taste the sauce and adjust seasoning with additional kosher salt or black pepper as needed. Remove the twine from the roast and slice the meat across the grain into 1/2-inch-thick slabs, cutting against the muscle fibers so the meat falls apart tenderly rather than shredding stringy.
  12. Arrange the sliced pot roast on a serving platter and ladle the thickened Italian tomato sauce generously over the meat, ensuring the sauce pools into the slices. Sprinkle generously with chopped fresh parsley and grated Parmigiano-Reggiano, and serve immediately with remaining sauce in a bowl on the side.

Notes

Refrigerate leftovers in an airtight container with the sauce spooned over the meat to keep it moist for up to 4 days. Freeze the pot roast with its sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, place the meat and sauce in a covered skillet or baking dish and warm in a 325°F / 163°C oven for 15 to 20 minutes, or until heated through. For the stovetop, reheat gently over medium-low heat, covered, for 10 to 12 minutes, adding a splash of beef broth if the sauce has thickened too much.

Nutrition

  • Calories: 650
  • Sugar: 8g
  • Sodium: 980mg
  • Unsaturated Fat: 13g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 58g
  • Cholesterol: 170mg

Keywords: pioneer woman italian pot roast, italian pot roast recipe, beef chuck roast, braised beef recipe, italian braised beef, sunday pot roast, tomato braised beef, dutch oven pot roast, italian beef ragu, slow cooked chuck roast, comfort food dinner, beef in tomato sauce

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-italian-pot-roast/