Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs

How to Make Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs

1. 1

   Step 1: Season and sear the roast

   Pat the beef chuck dry and rub all over with kosher salt and freshly ground black pepper. Heat the olive oil in a large heavy Dutch oven or deep skillet over medium-high heat until shimmering, then sear the roast 4–5 minutes per side until deeply browned; transfer the roast to a plate and set aside.

   For this step

   • 3 lbBeef chuck roast
   • 2 tspKosher salt and freshly ground black pepper
   • 2 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Cook the aromatics

   Reduce heat to medium and add the chopped onion and carrots to the pot; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.

   For this step

   • 1 eachYellow onion, roughly chopped
   • 3 eachCarrots, cut into 1-inch pieces
   • 4 clovesGarlic cloves, smashed
   
3. 3

   Step 3: Deglaze and build the braising liquid

   Pour in the crushed tomatoes and beef stock to deglaze, stirring to release any fond from the pan. Nestle in the seared roast and add the fresh herb bundle and bay leaf; bring to a gentle simmer, then reduce heat to maintain a low simmer with the lid slightly ajar.

   For this step

   • 28 ozCrushed tomatoes (canned)
   • 1 1/2 cupsLow-sodium beef stock
   • 1 bundleFresh herbs (1 rosemary sprig, 3 thyme sprigs, 1 bay leaf)
   
4. 4

   Step 4: Simmer until tender and finish with olives

   Simmer gently, turning the roast once or twice, until the meat is fork-tender, about 2 to 2 1/2 hours (total cook time 150 minutes). During the last 10 minutes of cooking, stir in the pitted Kalamata olives and continue to simmer so their briny flavor melds with the sauce.

   For this step

   • 3/4 cupKalamata olives, pitted
   
5. 5

   Step 5: Rest, slice, and serve

   Transfer the roast to a cutting board and let it rest 10 minutes before slicing across the grain. Skim excess fat from the sauce if desired, discard the herb stems, spoon the tomato-olive sauce over slices of roast, and serve with polenta, mashed potatoes, or crusty bread.

1. Pat the beef chuck dry and rub all over with kosher salt and freshly ground black pepper. Heat the olive oil in a large heavy Dutch oven or deep skillet over medium-high heat until shimmering, then sear the roast 4–5 minutes per side until deeply browned; transfer the roast to a plate and set aside.
2. Reduce heat to medium and add the chopped onion and carrots to the pot; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
3. Pour in the crushed tomatoes and beef stock to deglaze, stirring to release any fond from the pan. Nestle in the seared roast and add the fresh herb bundle and bay leaf; bring to a gentle simmer, then reduce heat to maintain a low simmer with the lid slightly ajar.
4. Simmer gently, turning the roast once or twice, until the meat is fork-tender, about 2 to 2 1/2 hours (total cook time 150 minutes). During the last 10 minutes of cooking, stir in the pitted Kalamata olives and continue to simmer so their briny flavor melds with the sauce.
5. Transfer the roast to a cutting board and let it rest 10 minutes before slicing across the grain. Skim excess fat from the sauce if desired, discard the herb stems, spoon the tomato-olive sauce over slices of roast, and serve with polenta, mashed potatoes, or crusty bread.