Italian-Style Pot Roast


  • 4 pounds chuck roast
  • 1-2 tablespoon flour
  • salt & pepper to taste
  • olive oil
  • 2 medium onions, diced
  • 2 carrots, minced
  • 3 stalks celery, minced
  • 5 cloves garlic, minced
  • 3 fingers rosemary, leaves removed and chopped
  • 3 stems thyme , leaves removed and chopped
  • 1 cup red wine
  • 1-2 cups stock, beef
  • 1 medium can tomatoes, drained


  • Dust roast with flour and season with s/p. Sear all around in hot olive oil in Dutch oven. Remove roast from pan and hold.
  • Pour off fat from pan. Add about a tablespoon of olive oil and add onions, carrots and celery. Cook over medium heat scraping the bottom of the pan as the vegetables release their juices, gathering the delicious "nummy-scrummies". Add the garlic, rosemary and thyme and cook gently until fragrant. Deglaze with the red wine. Cook briefly, reducing slightly. Add the stock & the tomatoes.
  • Return the roast to the pan with the liquid. Cover and cook 1 1/2-2 hours in 350F oven until fork tender.
  • Serve with golden mashed potatoes and vegetable of choice; or with polenta or pasta.


  • SOURCE: Apple Charlotte