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Easy Slow-Braised Italian Beef Roast in Rich Tomato Wine Sauce

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This Slow-Braised Italian Beef Roast in Rich Tomato Wine Sauce is a deeply flavorful, comforting dish. Tender beef chuck roast is slowly cooked with aromatic vegetables, red wine, crushed tomatoes, and fresh herbs until it becomes melt-in-your-mouth soft. The rich sauce makes it perfect for serving over polenta, mashed potatoes, or pasta.

Ingredients

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  • 3 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 can crushed tomatoes (14 oz)
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
  5. Stir in garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
  6. Pour in the red wine and scrape the bottom of the pot to release browned bits.
  7. Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaves.
  8. Return the roast to the pot, ensuring it is mostly submerged in the liquid.
  9. Cover and simmer on low heat for 3 1/2 to 4 hours, or until the beef is fork-tender and falling apart.
  10. Remove herb stems and bay leaves before serving.
  11. Garnish with fresh parsley and serve over creamy polenta, mashed potatoes, or pasta.

Notes

  • For deeper flavor, use a full-bodied dry red wine like Cabernet Sauvignon.
  • Let the roast rest before slicing for best texture.
  • Leftovers taste even better the next day as flavors develop.
  • Great for meal prep or Sunday family dinners.

Nutrition

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