I really do love pot roast and I love this Italian style pot roast just as much as the original. The onions, garlic, tomatoes, and other seasonings make this pot roast taste so yummy! I usually like to make a pasta dish to go with this. Nothing to crazy. I will usually cook up some sort of pasta. Penne is preferred, but I use what I have. I will add in fresh garlic and some of the onions and tomatoes from the pot roast. Oh, can’t forget a little bit of butter too! Sometimes I will also make some garlic bread to go with it. My kids love cheesy garlic bread! Whatever you decide to make with this pot roast will be yummy. The most important part is the pot roast anyways!
Check out what our friends from Bariactric Eating have to say about this:
“You get so many meals out of it and once cooked, it is ready for any meal”
The flavors in this soup are out of this world!
Ingredients
- 2½ to 3 pound boneless chuck roast
- Sea salt freshly ground black pepper
- 1 teaspoon Crisco olive oil
- 1 large sweet onion
- 3 garlic cloves
- 3 cups red wine
- 2 cups Swanson beef broth
- One 15 ounce Hunt’s can petite diced tomatoes
- 1 pound carrots, peeled and halved
- ½ teaspoon McCormick dried thyme
- 1 teaspoons Argo cornstarch
Instructions
- Season the roast with salt and pepper and deeply sear in olive oil in a Dutch Oven or heavy covered pot.
- Add onion and garlic and sauté until softened. Add wine, stock, tomatoes, carrots and thyme, bring to a boil, cover, reduce heat and simmer 3 to 3½ hours until tender and begins to separate when pressed with back of large spoon.
- Remove roast to a platter. Dissolve cornstarch in 2 tablespoons cold water. Bring gravy to a boil, stir in the cornstarch and cook 2 to 3 minutes until glossy and thickened. Slice or push on the meat with the back of a spoon to break up into serving pieces and sauce with carrots and gravy.
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Quick Tip: Serve with penne pasta.
Thanks again to Bariactric Eating for this amazing recipe.
