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Recipe Overview

The Italian-Style Pot Roast is a comforting and flavorful dish, perfect for a family dinner or special occasion. This slow-cooked beef roast is infused with Italian herbs, tomatoes, and red wine, creating a rich and savory sauce that complements the tender meat. The dish is hearty, satisfying, and pairs beautifully with mashed potatoes, polenta, or a crusty loaf of bread.

Ingredients

  • Beef Chuck Roast: 3 pounds
  • Salt and Pepper: To taste
  • Olive Oil: 2 tablespoons
  • Garlic: 4 cloves, minced
  • Onion: 1 large, chopped
  • Carrots: 3, chopped
  • Celery: 3 stalks, chopped
  • Tomato Paste: 2 tablespoons
  • Red Wine: 1 cup
  • Beef Broth: 2 cups
  • Crushed Tomatoes: 1 can (28 ounces)
  • Bay Leaves: 2
  • Fresh Rosemary: 2 sprigs
  • Fresh Thyme: 3 sprigs

Preparation

1. Prepare the Beef

  • Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides.
  • Sear the Beef: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.

2. Cook the Vegetables

  • Sauté the Vegetables: In the same pot, add the garlic, onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  • Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.

3. Deglaze and Simmer

  • Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  • Add Liquids: Stir in the beef broth and crushed tomatoes, and bring the mixture to a simmer.
  • Herbs and Beef: Add the bay leaves, rosemary, and thyme. Return the seared beef to the pot, submerging it in the liquid.

4. Slow Cook

  • Oven Cooking: Cover the pot and transfer it to a preheated oven at 325°F (163°C). Cook for 3-4 hours, or until the beef is fork-tender.
  • Stovetop Alternative: If you prefer, you can also simmer the pot roast on the stovetop over low heat for the same duration.

5. Serve

  • Rest the Beef: Once cooked, remove the beef from the pot and let it rest for 10 minutes before slicing.
  • Serve with Sauce: Serve the sliced pot roast with the rich tomato and vegetable sauce. Garnish with fresh herbs if desired.

How to Freeze Italian-Style Pot Roast

  1. Cool the Roast: Allow the pot roast to cool completely.
  2. Portion and Pack: Slice the beef and portion it into airtight containers, adding the sauce over the top.
  3. Label and Freeze: Label the containers with the date and freeze for up to 3 months.
  4. Reheat: To reheat, thaw in the refrigerator overnight, then warm in a pot over low heat until heated through.

Nutrition Facts (Per Serving)

  • Calories: 450
  • Protein: 35g
  • Fat: 25g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sugar: 10g
  • Sodium: 800mg

Serving Suggestions

Italian-Style Pot Roast is a versatile dish that pairs well with a variety of sides. Consider serving it with:

  • Mashed Potatoes: The creamy texture complements the rich sauce.
  • Polenta: A traditional Italian side that soaks up the flavors beautifully.
  • Crusty Bread: Perfect for dipping into the savory sauce.
  • Roasted Vegetables: A lighter option that adds color and nutrition to the meal.

Final Thoughts

This Italian-Style Pot Roast is a timeless dish that brings the warmth and comfort of a classic pot roast with the added depth of Italian flavors. Whether you’re enjoying it fresh out of the oven or reheating leftovers from the freezer, this dish is sure to become a favorite in your household.

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