Name: Italian Roast
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6-8 servings
Cuisine: Italian
Ingredients: 3-4 lb beef roast (such as chuck or round); 4 cloves of garlic, minced; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 tablespoon dried rosemary; 1 tablespoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup beef broth; 1 cup red wine; 1 can (14.5 oz) diced tomatoes; 1 onion, sliced; 2 carrots, peeled and sliced; 2 celery stalks, sliced

Instructions

Preheat your oven to 325°F (165°C).
In a small bowl, combine the minced garlic, oregano, basil, rosemary, thyme, salt, and pepper. Rub this mixture all over the beef roast, ensuring it is evenly coated. Let it rest for about 15-20 minutes to allow the flavors to penetrate the meat.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the beef roast and sear all sides until browned, about 4-5 minutes per side.
Remove the roast from the pot and set aside on a plate. Add the onions, carrots, and celery to the pot and sauté until slightly softened, about 5 minutes.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Return the beef roast to the pot and add the diced tomatoes with their juices. Cover the pot with a lid and transfer it to the preheated oven.
Roast the beef for about 2 to 2.5 hours, or until fork-tender. Baste the roast with the cooking liquid every 30 minutes.
Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
Slice the roast against the grain and serve with the vegetables and cooking liquid.

Ingredients

Instructions

Nutrition Facts

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