Oven Braised Pot Roast is a classic comfort food with its juicy chunks of pot roast and rich savory gravy. Serve it with mashed potatoes and extra gravy! This recipe adds an Italian twist by adding red wine, tomato paste and Italian spices. It slow cooks in a Dutch Oven pot for about 5 hours in the oven. Molto Bene!
Course Main Course
Cuisine American, Italian
Prep Time 30minutes
Cook Time 5hours
Total Time 5hours30minutes
5poundor two 2.5 lb chuck roast
Pinchred pepper flakesor to taste
3carrotspeeled and cut in chunks
1medium yellow oniondiced
4cupsbeef broth (divided 3 +1 cup)
1 ½cupsred wine
Tie the roast into a bundle with butcher’s string. Season both sides liberally with salt and black pepper.
Sear the pot roast in hot olive oil on both sides in a large dutch oven over medium high heat. Set roast aside.
Add carrot, onions, celery, garlic and red pepper flakes to hot dutch oven. Stir and heat for 1 -2 minutes. Add tomato paste. Stir to combine and allow the paste to blend in.
Place the roast on top of the vegetables. Gently pour 3 cups beef broth and red wine over the roast. It should cover most of the roast, but not cover it entirely. Add bay leaf, rosemary, thyme and oregano.
Cover and bring the pot to a slow boil. In the meantime, preheat the oven to 275 degrees F.
Once the liquid reaches boiling, keep covered and transfer to hot oven. Allow to roast for 5 - 6 hours. Check the liquid level about halfway through to ensure it is not evaporating. Add more liquid (water, broth or wine) of needed.
When done, remove the roast from the pot and place in a large casserole pan. Cover with foil to keep warm.
Drain the beef juice and cooked vegetables over a fine mesh strainer with a bowl underneath to catch the juices. Smash down the cooked vegetables with a wooden spoon to extract as much liquid and flavor as possible. Toss the pulp when done.
Return the beef juice to the dutch oven and heat over medium high heat. Add remaining 1 cup of beef broth.
Mix 2 tablespoons of flour and ¼ cup water in a cup. Slowly pour the slurry into the hot liquid, whisking until well blended. Cook for 5 more minutes or until the sauce thickens. Add water or more beef stock to thin out if needed.
To finish the gravy, whisk in 1 tablespoon butter at the end. Test for seasoning. Add more salt and pepper if needed.
Remove the string from the roast and discard. The roast will fall apart. Using a large fork, break the larger pieces into serving size chunks.
Serve with hot gravy poured on top. Wonderful with side of mashed potatoes, creamy polenta or buttery orzo pasta