Description
A refined Italian dish featuring tender, slow-braised beef enveloped in rich flavors, perfect for gatherings.
Ingredients
Scale
- 3 pounds beef chuck roast, trimmed and cut into chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for searing
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine, preferably a robust variety
- 28 ounces canned San Marzano tomatoes, crushed
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 bay leaf
- Fresh basil, for garnish (finely chopped)
- Grated Pecorino Romano cheese, for serving
Instructions
- Season the beef chunks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the beef in batches, browning each side for about 3-4 minutes.
- In the same skillet, add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Pour in the red wine, scraping the bottom of the pan to capture all the flavorful bits. Let it simmer for 2-3 minutes.
- In the slow cooker, place the browned beef, sautéed vegetables, crushed tomatoes, tomato paste, oregano, and bay leaf. Stir gently to combine.
- Cover and cook on low for 480 minutes or high for 240 minutes, until the beef is tender.
Notes
For extra flavor, consider marinating the beef overnight in red wine and herbs. Serve over pappardelle or polenta.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg