Savor the rich, hearty flavors of this Italian-style pot roast, inspired by traditional Tuscan cooking. This dish transforms a simple beef chuck roast into meltingly tender shreds of meat, infused with the sweetness of slowly cooked onions, carrots, and celery, and bathed in a robust tomato and herb sauce. It is the kind of meal that fills the kitchen with comforting aromas as it gently simmers for hours, promising a cozy family dinner that feels both rustic and refined.
The magic of this recipe lies in its simplicity and patience. With just a handful of everyday ingredients and a low, slow cooking method, the beef becomes so tender that it falls apart at the touch of a fork. The vegetables soften into the sauce, adding depth, body, and natural sweetness, while rosemary and thyme bring an unmistakable Italian character. This is an ideal dish for weekends or days when you are at home and can let the pot quietly bubble away on the stove.
Once cooked, the beef is shredded directly into the sauce, ensuring every strand of meat is coated in the flavorful juices. The result is a generous, family-style meal that can be ladled into deep plates and finished with a sprinkle of fresh parsley for a touch of color and freshness.
Ingredients:
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions:
- Prepare the beef and vegetables
Place the beef chuck roast on a clean work surface. If there are any large, loose pieces of fat, you can trim them slightly, but leave enough marbling so the meat stays juicy during the long cooking time. Pat the roast dry with paper towels; this helps it brown better in the pot. Season the beef generously on all sides with salt and pepper, pressing the seasoning lightly into the surface of the meat.
Prepare the vegetables by finely chopping the onion, carrots, and celery into small, even pieces. Mince the garlic cloves so they will blend smoothly into the sauce as they cook. - Sear the beef for maximum flavor
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot and shimmering, carefully place the seasoned beef chuck roast into the pot. Let it sear without moving it for several minutes, until a deep brown crust forms on the first side.
Turn the roast with tongs and repeat on all sides, including the edges, until the entire exterior is well browned. This step is essential: the caramelized surface created by searing will give the finished sauce a rich, complex flavor. Once browned, transfer the roast to a plate and set aside while you work on the vegetables. - Sauté the aromatics and vegetables
Reduce the heat to medium. In the same pot, with the flavorful browned bits still at the bottom, add the chopped onion, carrots, and celery. Stir well to coat the vegetables in the remaining oil and beef drippings. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns slightly translucent.
Add the minced garlic to the pot and cook for another 1 to 2 minutes, stirring frequently so it does not burn. At this stage, the vegetables should smell fragrant, and the bottom of the pot will be covered with a mixture of softened vegetables and browned residue from the beef. - Build the braising liquid
Return the seared beef chuck roast to the pot, nestling it down into the vegetables. Pour in the beef broth and add the crushed tomatoes, making sure the liquid comes at least halfway up the sides of the meat. Sprinkle the dried rosemary and dried thyme evenly over the top.
Use a wooden spoon to gently scrape along the bottom of the pot, loosening any browned bits so they dissolve into the broth and tomato mixture. Taste the liquid briefly and adjust with a little more salt and pepper if needed, remembering that the flavors will intensify as the dish cooks.
- Slow cooking for tender meat
Increase the heat and bring the contents of the pot just up to a gentle boil. As soon as it begins to bubble, reduce the heat to low. Cover the pot with a tight-fitting lid, leaving only the slightest crack if you want the sauce to thicken a bit more.
Let the beef simmer slowly for 3 to 4 hours. Check occasionally to ensure the liquid is gently bubbling and not boiling vigorously. If the sauce reduces too much, you can add a small splash of beef broth or water to maintain a good consistency. By the end of the cooking time, the beef should be so tender that it easily pulls apart when tested with a fork. - Shred the beef and finish the sauce
Once the beef is fully cooked and very tender, turn off the heat. Carefully transfer the roast to a large plate or cutting board. Using two forks, shred the meat into bite-sized pieces, removing any large pieces of fat or connective tissue that did not break down during cooking.
Return all the shredded beef—and any juices that collected on the plate—back into the pot with the vegetables and sauce. Stir thoroughly so that every strand of meat is coated in the rich tomato and herb mixture. If the sauce seems too thick, you can loosen it with a small amount of broth; if it is too thin, place the pot back over low heat and let it simmer uncovered for a few minutes until it thickens to your liking. - Garnish and serve
Just before serving, sprinkle the top of the pot roast with the chopped fresh parsley. The parsley adds a bright, fresh note that balances the richness of the slow-cooked beef and vegetables. Serve the Tuscan-style beef roast hot, making sure to spoon plenty of the flavorful sauce and vegetables over each portion.
Prep Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes
Kcal: 430 kcal
Servings: 6 servings