SERVES 6 TO 8 · GF, DF
Tough cuts of meat, such as chuck, are perfect for cooking low and slow until they become super-tender. Pot roast is the ultimate comfort food—warm, earthy, and stick-to-your-ribs. I put an Italian spin on traditional pot roast with tomatoes, red wine, and rosemary for a rich and robust flavor. This is my husband’s favorite cozy Sunday dinner served over polenta or noodles. You can also make this a day in advance and refrigerate the meat and sauce separately. The next day, skim off the hardened fat from the top of the sauce and reheat in a skillet. Slice the meat and add to the skillet to heat through.
2 (2½- to 3-pound) boneless grass-fed beef chuck or bottom round roasts, tied (see tip)
Sea salt and freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons unrefined cold-pressed extra-virgin olive oil
1 large onion, coarsely chopped
3 carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
6 garlic cloves, crushed and chopped
¼ cup tomato paste
½ (18-ounce) jar crushed tomatoes
½ cup dry red wine, such as Barolo or cabernet
1 cup beef stock, bone broth, or chicken stock (for homemade, see here)
2 bay leaves
1 small sprig fresh rosemary
2 tablespoons fresh flat-leaf parsley, finely chopped
1. Pat the meat dry with paper towels and season generously on all sides with salt, pepper, and Italian seasoning.
2. Heat the oil in a large, heavy-bottomed skillet over medium heat. Sear the meat on all sides until golden brown. Transfer to a slow cooker.
3. Add the onion, carrots, celery, and garlic to the skillet, adding a little extra oil, if needed. Sauté over medium heat until the vegetables have softened and the onion is translucent, 6 to 8 minutes.
4. Add the tomato paste and crushed tomatoes and deglaze the bottom of the pan by scraping with a wooden spoon or spatula any brown bits stuck to the bottom. Pour the mixture over the meat in the slow cooker.
5. Add the wine, stock, bay leaves, and rosemary to the slow cooker and cook on low for 9 to 10 hours or high for 5 to 7 hours, until the beef is tender.
6. Transfer the pot roasts to a large cutting board, preferably with grooves to catch the juices, and tent loosely with aluminum foil.
7. Remove the bay leaves and rosemary sprig and skim any fat off the surface of the sauce. Taste for seasoning and add salt and pepper to taste.
8. If desired, blend a small amount of sauce with an immersion blender to thicken. Slice the meat, spoon the sauce over it, and sprinkle with fresh parsley.
ASK PAMELA: How do I “tie” a roast? Tying a roast helps to promote even cooking. You can ask your butcher to do this for you, or you can take cotton kitchen twine, wrap it around the roast, and tie it in a basic knot. Do this in two spots, evenly spaced.