Ingredients
Scale
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the chuck roast on all sides, then remove and set aside.
- Add chopped onion and garlic to the pot, cooking until softened.
- Pour in red wine and scrape up any browned bits from the pot.
- Return the roast to the pot and add beef broth, carrots, celery, bay leaf, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Cook for 3 to 4 hours, or until meat is tender.
- Remove the roast, slice, and serve with vegetables and sauce.
Notes
- For a richer flavor, let the roast sit in the marinade overnight before cooking.
- Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg