Italian Pot Roast

A slow-braised Italian classic, this pot roast features tender beef chuck in a rich tomato and red wine sauce, perfect for hearty family meals.

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Pat the beef chuck dry and trim excess fat. Season all over with salt and pepper, then lightly dust with flour.
Heat olive oil in a Dutch oven over medium-high heat and sear the roast, about 12–14 minutes total.
Add the diced onion, carrots, and celery; cook until soft, about 6–8 minutes, then add garlic and cook briefly.
Stir in tomato paste and cook for 1–2 minutes. Pour in the red wine and scrape up browned bits, simmering until reduced.
Add the crushed tomatoes, broth, thyme, bay leaves, and optional anchovy to the pot.
Return the beef to the pot, cover, and braise in a 160°C (325°F) oven for 2½–3 hours, turning once.
Remove the beef, tent with foil, and skim excess fat from the sauce. Adjust seasoning and return meat to warm.
Serve topped with chopped parsley over polenta or pasta.

For the best flavor, use well-marbled cuts and avoid cooking at too high temperatures. This dish is excellent for make-ahead meals.