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### Instructions:
**Step 1: Prepare the roast**
– Begin by seasoning the roast generously with salt and pepper on all sides. This will help build flavor throughout the cooking process.
– Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the roast and sear it on all sides, about 4-5 minutes per side, until it’s deeply browned. This step adds a rich, savory flavor to the roast.
**Step 2: Sauté the aromatics**
– Once the roast is seared, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, until the onion is softened and fragrant. This builds the foundation of the dish’s flavor.
**Step 3: Deglaze the pot**
– Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. These bits are packed with flavor and will infuse the sauce.
– Allow the wine to simmer for a minute or two to reduce slightly, intensifying the flavor.
**Step 4: Add the tomatoes and broth**
– Add the diced tomatoes, tomato paste, and beef broth (or water) to the pot. Stir to combine.
– Then, stir in the oregano, basil, thyme, crushed red pepper flakes (if using), and bay leaves. Taste the sauce and adjust the seasoning with more salt and pepper as needed.
**Step 5: Slow cook the pot roast**
– Return the seared roast to the pot, making sure it’s mostly submerged in the sauce. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the oven.
– Roast at 325°F (163°C) for 3-4 hours, or until the meat is fork-tender and easily shreds apart. Alternatively, you can cook it on the stovetop over low heat for the same amount of time. The longer it cooks, the more tender and flavorful the roast will become.
**Step 6: Shred the roast**
– Once the roast is tender, remove it from the pot and shred it using two forks. Discard the bay leaves.
– If the sauce is too thin, you can reduce it on the stove over medium heat until it thickens to your liking.
**Step 7: Serve**
– Serve the shredded Italian pot roast with plenty of the tomato sauce from the pot. This dish is perfect over mashed potatoes, polenta, pasta, or crusty bread to soak up all the flavorful sauce.
– Garnish with freshly chopped parsley or basil for a burst of color and freshness.
### Tips for Success:
– **Choose the right cut of meat:** A chuck roast is ideal for pot roast because it’s marbled with fat, which keeps it moist and tender when slow-cooked. You can also use brisket or round if you prefer.
– **Make ahead:** Pot roast is one of those dishes that tastes even better the next day. You can make it ahead of time, store it in the fridge, and reheat it for an easy and delicious meal.
– **Add vegetables:** For a one-pot meal, add root vegetables like carrots, potatoes, or parsnips during the last 1-2 hours of cooking. These will absorb the flavorful sauce and become tender and delicious.
### Why You’ll Love This Italian Pot Roast:
– **Tender and flavorful:** Slow cooking the roast in a rich, tomato-based sauce results in tender meat that’s bursting with flavor in every bite.
– **Comforting and satisfying:** With the depth of flavors from the herbs and tomatoes, this pot roast is the ultimate comfort food that’s perfect for family dinners or special occasions.
– **Versatile:** Whether you serve it over pasta, polenta, mashed potatoes, or with a slice of bread, this Italian pot roast can be customized to suit your tastes.
This *Italian Pot Roast* is a perfect example of how simple ingredients can come together to create something truly extraordinary. It’s a dish that’s perfect for any occasion, bringing comfort and joy to your table. Tender beef, savory tomato sauce, and aromatic herbs make this a meal your family will ask for time and again. So, gather your ingredients and get ready to savor a delicious Italian-inspired classic!
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