Lorena's Kitchen

There’s nothing quite like a slow-simmered Italian pot roast to bring warmth to the table. Rich with tomatoes, red wine, and herbs, this dish is the kind of comforting meal that feels like a long hug after a hard day. Whether you’re feeding a family or simply want to fill your home with the aroma of something deeply savory and soul-soothing, this recipe delivers—rustic in spirit, yet elegant enough for Sunday supper.

Ingredients

• 2 to 3 pounds beef chuck roast
• Salt and freshly ground black pepper, to taste
• 3 tablespoons avocado oil
• 2 medium sweet onions, chopped
• 3 tablespoons minced garlic
• 28 ounces crushed tomatoes (1 can)
• 15 ounces tomato sauce (1 can)
• 1/3 cup red wine
• 1 cup chicken stock
• 2 tablespoons Italian seasoning and herbs
• 2 tablespoons granulated sugar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 pound pasta of your choice (Rigatoni or Pappardelle are both wonderful)
• Garnish: freshly chopped parsley and shaved Parmesan cheese

Instructions

1. Preheat your oven to 300°F. Alternatively, prepare a slow cooker on low for 8 hours or high for 4 hours.
2. Season the roast generously on all sides with salt and freshly ground black pepper.
3. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the beef and sear until deeply browned on all sides. Remove the roast and set it aside.
4. Deglaze the pot by scraping up the browned bits from the bottom—these are the flavorful foundation of your sauce.
5. Add the onions to the pot and cook for several minutes until they begin to soften and take on a golden color.
6. Stir in the garlic and sauté for about 1 minute, just until fragrant.
7. Pour in the crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in the Italian seasoning, sugar, red pepper flakes (if using), and salt and pepper to taste. Bring to a gentle simmer.
8. Return the roast to the pot, nestling it into the sauce so it’s mostly submerged.
9. Cover and cook in the oven for 3½ to 4½ hours, or until the beef is fork-tender and the sauce is rich and thickened. If using a slow cooker, let it go for 8 hours on low or 4 hours on high.
10. Cook the pasta according to package directions, then drain.
11. To serve, place a bed of pasta on each plate. Spoon over the tender beef and generous ladles of sauce. Finish with a sprinkle of chopped parsley and freshly grated Parmesan.

This Italian pot roast is the kind of meal that brings folks together—simple, soulful, and made with care. The beef turns melt-in-your-mouth tender as it simmers low and slow, soaking up all the rich flavor of tomatoes, herbs, and a touch of red wine. It’s the sort of dish you’d serve around a big kitchen table, maybe with a linen napkin and a candle flickering nearby. Unpretentious yet timeless, it’s a reminder that good food doesn’t need fuss—just patience, love, and a hearty appetite.

Serving Suggestions:
This roast pairs beautifully with a side of roasted seasonal vegetables or a crisp garden salad. For a cozy dinner, serve with a glass of medium-bodied red wine—Chianti or Sangiovese work especially well. A warm piece of rustic bread helps catch every last bit of the rich tomato gravy.

Nutrition Information (approx. per serving, serves 6):

• Calories: 540
• Protein: 38g
• Fat: 24g
• Carbohydrates: 42g
• Fiber: 4g
• Sugars: 9g
• Sodium: 720mg

Note: Nutrition may vary depending on the cut of beef and pasta used.

Storage Tips:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. This dish also freezes well—portion the meat and sauce (without the pasta) into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in a slow cooker on low.