Pot Italian pot roast recipe

Ingredients

• 3 Tablespoons of extra virgin olive oil
• 4 pounds of chuck roast, boneless and trimmed
• Dash of salt and black pepper
• 1½ cups of red onion, chopped
• 2 Tablespoons of garlic, minced
• 1 tablespoon of ginger, minced
• ¾ cup of carrots, sliced into rounds
• 1 stalk of celery, thinly sliced
• 2 Tablespoons of parsley, chopped
• 1 bay leaf
• 1 tablespoon of sage, chopped
• 2 to 3 Tablespoons of basil, chopped
• 1 tablespoon of Italian seasoning
• 1 cup of dried red wine
• 1½ cups of low-sodium beef broth
• 1, 28 ounce can of Italian plum tomatoes, pureed
• 1 tablespoon of tomato paste

1. In a pot set over medium heat, add in the olive oil. Season the chuck roast with a dash of salt and black pepper. Add into the pot. Cook for 3 to 5 minutes on each side or until seared. Transfer onto a plate and set aside.
2. Add in the chopped red onion, minced garlic and minced ginger. Stir well to mix. Cook for 5 minutes or until soft. Add the chuck roast back into the pot.
3. Add in the chopped carrots, sliced celery, chopped parsley, bay leaf, sage, chopped basil, Italian seasoning, dried red wine, low sodium beef broth, pureed tomato and tomato paste. Stir well to mix. Allow to come to a simmer.
4. Cover and transfer into the oven. Bake for 3 hours at 350 degrees or until the chuck roast is soft. Toss out the bay leaf.
5. Transfer onto the stove and cook for 5 to 10 minutes over high heat or until the sauce is thick in consistency. Remove from heat. Serve immediately.