Name: Italian Pot Roast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h
Ingredients: 3-4 pounds beef chuck roast (Halal-certified); 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 large carrots, peeled and chopped; 2 stalks celery, chopped; 1 can (14.5 oz) crushed tomatoes (Halal-certified); 1 cup beef broth (Halal-certified); 1 tablespoon tomato paste; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper, to taste; Fresh parsley, chopped (for garnish, optional); Beef Chuck Roast: The chuck roast is ideal for slow cooking as it becomes tender and juicy over time, absorbing all the flavors of the sauce.; Tomatoes: Crushed tomatoes and tomato paste create a rich and flavorful base for the sauce that complements the beef beautifully.; Garlic and Herbs: Garlic, rosemary, thyme, and oregano bring an aromatic and savory element to the dish, enhancing the flavor profile.; Beef Broth: The beef broth adds depth and richness to the sauce while keeping the roast moist as it cooks.

Ingredients

3-4 pounds beef chuck roast (Halal-certified)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 large carrots, peeled and chopped
2 stalks celery, chopped
1 can (14.5 oz) crushed tomatoes (Halal-certified)
1 cup beef broth (Halal-certified)
1 tablespoon tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish, optional)

Ingredient Highlights

Beef Chuck Roast: The chuck roast is ideal for slow cooking as it becomes tender and juicy over time, absorbing all the flavors of the sauce.
Tomatoes: Crushed tomatoes and tomato paste create a rich and flavorful base for the sauce that complements the beef beautifully.
Garlic and Herbs: Garlic, rosemary, thyme, and oregano bring an aromatic and savory element to the dish, enhancing the flavor profile.
Beef Broth: The beef broth adds depth and richness to the sauce while keeping the roast moist as it cooks.

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Instructions

1. Prepare the Meat and Vegetables for Italian Pot Roast

Season the Roast: Start by patting the beef chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.
Sear the Roast: Heat olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat. Once hot, sear the beef roast on all sides until it develops a rich brown crust. This should take about 3-4 minutes per side. Once seared, remove the roast from the pan and set it aside.

2. Prepare the Sauce for Italian Pot Roast

Sauté the Vegetables: In the same pan, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften. Add the garlic and cook for another minute, stirring constantly to avoid burning.
Add the Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, letting it deepen in color and flavor.
Deglaze the Pan: Pour in the beef broth to deglaze the pan, scraping up any browned bits stuck to the bottom. These bits contain a lot of flavor and will contribute to the depth of the sauce.
Add the Tomatoes and Herbs: Add the crushed tomatoes, rosemary, thyme, oregano, and bay leaf to the pan. Stir to combine.

3. Slow Cook the Italian Pot Roast

Return the Roast to the Pan: Place the seared roast back into the pan, spooning some of the sauce over the top. Bring the mixture to a simmer.
Cover and Cook: Reduce the heat to low, cover the pan, and allow it to simmer gently for about 3-4 hours. The roast should be fork-tender and the sauce should be rich and flavorful.
- Alternative Method (Slow Cooker): Alternatively, you can transfer everything to a slow cooker. Place the seared roast, sautéed vegetables, and sauce ingredients into the slow cooker. Set it to cook on low for 6-8 hours, until the roast is tender.

4. Shred and Serve the Italian Pot Roast

Shred the Meat: Once the roast is tender, use two forks to shred the beef in the pan. The meat should easily pull apart. Stir it into the sauce to coat it with all the flavors.
Serve: Spoon the shredded beef and sauce onto plates or a serving platter. Garnish with freshly chopped parsley if desired.

Prep Time: 15minutes
Cook Time: 4hours

Nutrition

Serving Size: 8
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 40g