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Italian Pot Roast with Red Wine Gravy

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A comforting Italian pot roast slow-cooked to tender perfection, served with a rich and velvety red wine gravy. This recipe combines simple ingredients to create a soulful, flavorful dinner ideal for family meals or gatherings.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 3 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 ½ cups dry red wine (e.g., Chianti or Merlot)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in a large heavy-bottomed oven-safe Dutch oven over medium-high heat until shimmering. Add the roast and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the pot. Stir occasionally until softened and starting to caramelize, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
  4. Pour in the red wine, scraping the bottom with a wooden spoon to lift browned bits. Let the wine simmer and reduce by about half, 2-3 minutes.
  5. Stir in beef broth and tomato paste until combined. Return the roast to the pot, nestling it among the vegetables. Add rosemary, thyme, and bay leaves.
  6. Cover the Dutch oven with its lid and place in a preheated oven at 325°F (160°C). Cook for 3 to 3 ½ hours, or until beef is fork-tender and easily pulls apart.
  7. Remove the roast and vegetables to a platter and keep warm. Strain the cooking liquid into a saucepan, discarding herbs. Bring to a simmer.
  8. Gradually whisk in flour (or cornstarch slurry) to thicken the gravy, stirring constantly to avoid lumps. Cook for 3-5 minutes until glossy and thickened. Season with salt and pepper to taste.
  9. Slice the roast against the grain, plate with vegetables, and spoon the red wine gravy on top.

Notes

Let the roast rest for 10 minutes before slicing to keep it juicy. Browning the meat properly is essential for flavor. Use a good quality red wine you would enjoy drinking. If gravy is too thin, add more flour or simmer longer. For gluten-free, substitute flour with cornstarch and ensure broth is gluten-free. Leftovers keep well for up to 3 days; store meat and gravy separately. Reheat gently to preserve texture.

Nutrition

Keywords: Italian pot roast, red wine gravy, slow cooked beef, comfort food, homemade dinner, pot roast recipe, Italian dinner

Find it online: https://cooltastes.com/italian-pot-roast-with-red-wine-gravy-recipe-easy-homemade-comfort-dinner/