Tuscan Pot Roast Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F.
• STEP 2.Season the beef roast with salt and pepper.
• STEP 3.In a large Dutch oven, heat the olive oil over medium-high heat.
• STEP 4.Sear the beef roast on all sides until browned.
• STEP 5.Remove the roast from the pot and set aside.
• STEP 6.Add the onions, carrots, and garlic to the pot and cook until softened.
• STEP 7.Add the tomato paste and cook for another minute.
• STEP 8.Deglaze the pot with red wine, scraping up any browned bits from the bottom.
• STEP 9.Return the beef roast to the pot and add the beef broth, rosemary, and thyme.
• STEP 10.Cover the pot and transfer it to the preheated oven.
• STEP 11.Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork.
• STEP 12.Remove the pot from the oven and let the roast rest for 10 minutes before slicing.
• STEP 13.Serve the Tuscan Pot Roast with the vegetables and sauce spooned over the top.

Cooking Tips

• For a deeper flavor, marinate the beef roast in red wine overnight before cooking.
• You can add other vegetables, such as potatoes or mushrooms, to the pot roast for added texture and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Storage and Serving

• To reheat the leftovers, place them in a microwave-safe dish and heat in 30-second intervals until warmed through.
• Garnish the Tuscan Pot Roast with fresh parsley before serving.
• Serve the dish with a side of creamy mashed potatoes or crusty bread.