Tender braised beef soaked in red wine and cooked slow and low on a cold weather day is comfort in a pot! The process of braising is not one to be rushed, this is not a thirty minute meal what so ever. You’ll want to make this several hours ahead of time or better yet, the day before.
The slow method of braising results in deep deep flavors and fork tender meat that melts in your mouth, it’s out of this world!
For my Italian style pot roast I like to add Muffuletta, which is a store bought bottled olive salad, it has great flavor, it couldn’t be easier and it enhances the meat and juices perfectly. Red wine, some broth, canned tomatoes, added veggies, lots of garlic, rosemary and thyme complete the flavor profile.
Braising is very economical, you don’t have to use an expensive cut of meat, in fact, I used a chuck roast for this recipe, one that I got on sale at Whole Foods and it was just under three pounds.
I like to stud my meat with slices of garlic all over on the top and bottom, salt and pepper both sides then sear the meat until a nice crust forms, this is a key step in braising.
I can’t tell you how good my house smelled while this was simmering in the oven so you’re going to have to try it yourself. I’m sure you could do this in a crock pot but I rarely use one, I’m more of an oven kind of girl myself. All you need is a nice heavy bottomed pot with a tight lid.
As the meat breaks down some fat will accumulate but that’s easy to skim off once it cools down or like I said in the beginning you can make this the day before and then the fat will solidify in the fridge overnight which makes it even easier to remove, that is if you have the will power to wait for the next day to eat it!
The juices that become the sauce goes perfectly on top of egg noodles, mashed potatoes, or the favorite in my house, polenta. I like to roast my carrots and eat them as a side dish, a little al’dente, but if you prefer you can certainly cook them along with the other vegetables.
No matter how bad the weather is outside I guarantee this dish will make you feel all warm and cozy inside.
- 1 chuck roast, 2½ - 3lb
- 1 onion, chopped medium
- 1 14 oz. can of cherry tomatoes, ( or chopped) including juice
- 1 container of whole crimini mushrooms
- 1 small roasted red pepper strips
- 8 garlic cloves, 6 smashed and 2 sliced for studding meat
- ¾ of a bottle of Muffaletta olive salad, drained of excess oil
- ½ cup red wine
- ¾ cup of broth, I used chicken because that's what I had, of course beef broth would work too.
- rosemary, thyme
- parsley for garnish
- Make slits with a small knife all around the meat then push slices of garlic inside.
- Salt and pepper both sides of the meat.
- Heat a heavy bottomed pan like cast iron that has a tight lid.
- Drizzle some olive oil in the bottom and when almost smoking place meat in and sear it until crust forms on both sides.
- Remove meat then set aside.
- Add the chopped onion, roasted red pepper strips,6 smashed garlic cloves, a branch of thyme and rosemary and cook until onions caramelize.
- Add wine, broth and tomatoes and Muffaletta olive salad.
- Nestle your meat right in the center of the liquid, add more rosemary and thyme.
- Cover the pot with a tight lid then cook it low and slow at 275 degrees for 3½ to 4 hours, meat must be fork tender.
- When I took it out of the oven I placed the mushrooms inside then put the lid back on, they got tender and cooked in a few minutes from all the heat still inside the pot.
- Skim off excess fat.
- Garnish with parsley and serve over mashed potatoes, egg noodles or polenta.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Hi Marie:
Have made many of your recipes, love them all. Could you please tell me how many people this serves. Would like to make for a party of 8-10. Appreciate all your time & effort that go into this blog.
Carole
Hi Carole, I would get a 7 or 8lb roast or better yet two 4lb roasts to feed 10, I would also make it the day before so you can skim any fat off, the taste will still be the same, even better the next day just heat it up low and slow. Hope this helps!
First time posting: we don’t have muffletta here in NJ so I’ve subbed a large jar of Giardiiera (asst pickled vegetables). Works really well, it adds a nice fresh vingeary tang to the dish. I love your blog and have made quite few of your recipes!!
Yes, that would work very well too, I’ve eve done that myself always using the mild version not the hot. Thank you for the kind words pghlisa!
Marie, have you ever tried That Pickle Guy’s Muffaletta? It’s out of this world! I used to buy it at the local Costco in St. Charles; but, now that we moved back to Massachusetts this summer, I have had to order it online because it’s a small business, local to Chicago. They have a spicy, hot and classic version. The classic is what is sold at Costco and is considered medium in spiciness. It has a nice zing. I’ve tried the hot, but it’s too spicy for me. If you don’t have a Costco near you, I highly recommend that you order some of the classic online. You won’t be sorry! Fran
Marie, thank-you sooooo much for this recipe! I made it yesterday and had it for dinner just now after a day of golf in crappy, cold weather… EXCELLANT! I used hot Muffaletta, which was a little too hot for the hubby, so next time I will use half hot and half mild. Grazie mille!
Sophia, I’m so glad you liked it! Yes I think the hot might be too much, I think the mild just enhances it enough, try it next time,.your hubby will like it that way too,
Hi! Thanks for this great recipe. You suggest making it the day before. Which way is the best way to re-heat? A slow oven of 275 for an hour or so?
Yes Sophia, skim off the fat first then reheat it slow like you said, it tastes awesome the next day. Enjoy!
I have never heard of or seen muffaletta, no clue where to buy it, any help would be appreciated!
Try the Italian section in your grocery store, an Italian deli or specialty store, if not then just slice some green olives into the sauce, that would work.
it may be 90 today, but this looks and sounds awesome! Thank-you ..
I love how that sauce glistens… I’ll have to try adding muffaletta to my stew next time, sounds nice!
Marie – You make me long for winter with that flavorful roast. I love the use of that muffaletta olive product.
This looks more than delicious and I can just image the heavenly smells – perfect autumn food!
I love braised meats, Marie. In fact I chose boneless braised spare ribs for my anniversary dinner this year at the Stanley Hotel in Estes Park! I never used olives in my braise liquid….that is a nice touch!
Is there any sub for muffuletta olive salad. Couldn’t find it. Thanks
I don’t eat a lot of beef, but when it comes to braises and stews, yes please!
This looks beautiful and I love it plated over polenta.
Bring on the cold! (I can’t believe I just wrote that……) can I take that back???? Talk to me in Feb.
xo
We love using chuck roast! It is very flavorful and it is very tender if properly cooked. I am ready for fall meals and this dish would certainly fit the bill. Thank you for the recipe.
This looks so good!! I wish you could adopt me (even though I am a “grown-up”)!
I could hardly wait to pin this. It is in the upper 90s here so this will have to wait until we actually cool down if we ever do, and I did not want to forget this recipe. I love the idea of using Muffaletta and red peppers. We usually have mashed potatoes with a roast, but this is calling for polenta.
Madonna
When I see things like this I know fall has arrived. Funny, but Bart was on his way out to the store this afternoon, and I asked him “to pick up a chuck roast, please.” Great minds, it would seem, do indeed think alike!
This looks delicious! I have a roast in the freezer that would be perfect for this. One question – I’ve never seen canned cherry tomatoes – I assume that any canned tomato would work or would fresh cherry tomatoes be a better choice for me to use? Thanks~!
Mary
Yes Mary, any canned tomatoes will do as long as they are chunky,you could even use whole and slightly break them apart.
WOW! That pot roast is a thing of beauty and I can’t wait to try out your recipe!
‘Tis the season and I for one couldn’t be happier. Pot roast is definitely on my short list of future dinners. Thanks once again for the inspiration.