Hello, food lovers! Today, we’re diving into a recipe that promises to fill your kitchen with mouth-watering aromas and satisfy your craving for a rich, hearty meal. This Savory Layers of Hamburger and Creamy Succulent Slow-Braised Italian Pot Roast is the perfect comfort dish that brings together the tender flavors of slow-braised beef in a rich tomato herb sauce. Whether you’re cooking for a special occasion or just a cozy dinner at home, this recipe is sure to impress. Let’s get cooking!
Introduction
If you love traditional Italian flavors and the richness of slow-braised meats, this Creamy Succulent Slow-Braised Italian Pot Roast will be a new favorite. Originating from the heart of Italian cuisine, this dish takes the humble chuck roast and transforms it into a tender, melt-in-your-mouth meal. The key to this recipe is patience, allowing the flavors of herbs, tomatoes, and beef to meld over low heat. Whether cooked in a Dutch oven, slow cooker, or on the stovetop, this pot roast is infused with thyme, rosemary, and Italian seasonings to create layers of savory flavor.
One of my favorite memories of making this dish is serving it to friends on a chilly evening, with everyone gathered around the table enjoying every bite. It’s the perfect meal to slow down and savor—just like they do in Italy!
Ingredients
To prepare this comforting Creamy Succulent Slow-Braised Italian Pot Roast, you’ll need the following ingredients:
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
- 1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- Salt and pepper to taste
Feel free to adjust the herbs and seasonings according to your preferences. For a spicier kick, you can add more red pepper flakes, or substitute pancetta for bacon for an extra layer of smoky flavor.
How to Make Creamy Succulent Slow-Braised Italian Pot Roast
Follow these steps to create your own delicious Creamy Succulent Slow-Braised Italian Pot Roast:
- Cook the bacon in a large oven-safe saucepan (Dutch oven) over medium heat, then set aside.
- Season the beef with salt and pepper. Brown the beef in the bacon grease over medium-high heat, then set aside.
- Sauté the vegetables by adding onion, carrot, and celery to the pan. Cook until tender (about 7-10 minutes).
- Add garlic and spices, including red pepper flakes if using. Cook until fragrant (about 1 minute).
- Incorporate the liquids by adding the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir well.
- Return the beef to the pan, mix everything together, and then choose your cooking method:
- Option 1: Bring to a boil, reduce heat to low, and simmer, covered, for 2-4 hours until beef is falling apart.
- Option 2: Preheat oven to 275°F (140°C), cover the pan, and cook for 2-4 hours until tender.
- Option 3: Transfer to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
- Once the beef is tender, season with salt and pepper, remove the sprigs of thyme, rosemary, and bay leaves, and serve hot.
Helpful Tips
- For deeper flavor, let the beef marinate with the herbs and spices overnight in the refrigerator before cooking.
- To ensure tenderness, resist the urge to rush. Allowing the beef to slow-cook over a long period is key to a melt-in-your-mouth result.
- Make it ahead: This dish actually tastes better the next day, so don’t hesitate to prepare it ahead of time and reheat.
Cooking Tips
- Use a Dutch oven for even cooking and maintaining moisture throughout the process.
- Deglaze the pan with a bit of red wine before adding the broth and tomatoes to enhance the richness of the sauce.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Shred the beef after it’s fully cooked and return it to the sauce for a more rustic presentation.
Serving Suggestions
This rich Creamy Succulent Slow-Braised Italian Pot Roast pairs beautifully with:
- Creamy mashed potatoes or polenta to soak up the sauce
- A side of sautéed green beans or roasted vegetables for added freshness
- Serve with crusty Italian bread to mop up every last bit of that delicious tomato herb sauce
- A full-bodied red wine like Chianti or Barolo to complement the robust flavors
Nutritional Information
This Creamy Succulent Slow-Braised Italian Pot Roast is not only flavorful but also provides a nourishing meal. The beef is rich in protein, and the vegetables add fiber and vitamins.
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbohydrates: 15g
- Protein: 35g
- Fat: 25g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 800mg
- Potassium: 850mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 3500 IU
- Vitamin C: 25mg
- Calcium: 100mg
- Iron: 4mg
This pot roast is a balanced meal that can fuel you with essential nutrients.
Storage and Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm the pot roast gently on the stovetop or in the microwave until heated through. For best results, reheat in a pan with a bit of the sauce to keep the beef moist.
Freeze: You can freeze the pot roast for up to 3 months. Simply thaw overnight in the refrigerator and reheat on the stovetop. For an easy meal prep option, portion the roast into individual servings before freezing.
If you have leftover beef, try shredding it and using it in sandwiches, tacos, or adding it to pasta for a quick weeknight dinner.
Frequently Asked Questions (FAQs)
Can I use a different cut of beef for this recipe?
Yes! While chuck roast is ideal for slow-braising, you can also use brisket, short ribs, or even pork shoulder for a similar result.
What if I don’t have a Dutch oven?
No problem! You can use any large, oven-safe pot with a lid. Alternatively, a slow cooker works perfectly for this recipe.
Can I make this pot roast spicy?
Definitely. Add more red pepper flakes or a dash of hot sauce to amp up the heat.
Can I make this dish gluten-free?
Yes! Just make sure the beef broth and any additional seasonings you use are gluten-free.
Related Recipes
If you loved this Creamy Succulent Slow-Braised Italian Pot Roast, you’ll enjoy these recipes too:
Conclusion
We hope you enjoy this delightful Creamy Succulent Slow-Braised Italian Pot Roast as much as we do! Don’t forget to take your time, let the flavors meld, and savor each bite. We’d love to hear how this recipe turns out for you—feel free to share your feedback or any creative variations you tried. Happy cooking, and buon appetito!
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Savory Layers of Hamburger and Creamy Succulent Slow-Braised Italian Pot Roast in a Rich Tomato Herb Sauce
Description
Hello, food lovers! Today, we’re diving into a recipe that promises to fill your kitchen with mouth-watering aromas and satisfy your craving for a rich, hearty meal. This Savory Layers of Hamburger and Creamy Succulent Slow-Braised Italian Pot Roast is the perfect comfort dish that brings together the tender flavors of slow-braised beef in a rich tomato herb sauce. Whether you’re cooking for a special occasion or just a cozy dinner at home, this recipe is sure to impress. Let’s get cooking!
Ingredients
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
- 1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cook the bacon in a large oven-safe saucepan (Dutch oven) over medium heat, then set aside.
- Season the beef with salt and pepper. Brown the beef in the bacon grease over medium-high heat, then set aside.
- Sauté the vegetables by adding onion, carrot, and celery to the pan. Cook until tender (about 7-10 minutes).
- Add garlic and spices, including red pepper flakes if using. Cook until fragrant (about 1 minute).
- Incorporate the liquids by adding the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir well.
- Return the beef to the pan, mix everything together, and then choose your cooking method:
- Option 1: Bring to a boil, reduce heat to low, and simmer, covered, for 2-4 hours until beef is falling apart.
- Option 2: Preheat oven to 275°F (140°C), cover the pan, and cook for 2-4 hours until tender.
- Option 3: Transfer to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
- Once the beef is tender, season with salt and pepper, remove the sprigs of thyme, rosemary, and bay leaves, and serve hot.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For deeper flavor, let the beef marinate with the herbs and spices overnight in the refrigerator before cooking.
- To ensure tenderness, resist the urge to rush. Allowing the beef to slow-cook over a long period is key to a melt-in-your-mouth result.
- Make it ahead: This dish actually tastes better the next day, so don’t hesitate to prepare it ahead of time and reheat.
