Italian Pot Roast

A great weekend dish that would work well in a crock pot to slowly simmer in its own tomato and beef gravy. You won't believe that something so delicious could be so easy.

Braise in the oven until the meat literally starts to fall apart and melt into the sauce. I did not eat beef for many months after my surgery, but the texture of this meat is so tender and moist it will work for many of you very early on.

A green salad is the perfect compliment for this hearty roast.

Ingredients

  • 3 to 4 pound boneless beef chuck roast
  • 1 large sweet onion, peeled and sliced
  • One 28-ounce can Italian-seasoned diced or crushed tomatoes in juice
  • One large head garlic, 10 to 12 garlic cloves, peeled
  • Half bottle of red wine (I use Merlot, or you can use canned beef broth or bouillon)

Stove Top Instructions

  • Preheat oven to 300 degrees.
  • Brown roast in large ovenproof covered pot or Dutch oven.
  • Add onions and saute an additional few minutes.
  • Pour tomatoes with juice over roast and scatter garlic cloves around it.
  • Season with salt and pepper and add enough wine to come about two-thirds way up sides of roast.
  • Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Separate meat into large chunks by pressing with back of a large spoon. 
  • May be prepared in advance to this point and gently heated on stove top to serve.

Crock-Pot Instructions

  • Brown roast in large ovenproof covered pot or Dutch oven.
  • Transfer to a large Crock Pot.
  • Add onions and pour tomatoes with juice over roast and scatter garlic cloves around it.
  • Season with salt and pepper and add enough wine to come about two-thirds way up sides of roast.
  • Set on Medium High Heat for 6-8 Hours.

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