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–+ servings
Italian Beef Roast

Italian Beef Roast

Discover the rich flavors of Italian Beef Roast, a slow-cooked delight with tender meat and savory sauce. Perfect for family meals!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g beef roast shoulder or chuck
  • 1 tablespoon olive oil
  • 1 unit onion finely chopped
  • 2 carrots carrots cut into chunks
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 500 ml beef broth
  • 400 g crushed tomatoes 1 can
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • to taste Salt
  • to taste Pepper

Equipment

  • Dutch oven
  • Wooden spoon
  • Tongs
  • Sharp knife

Method
 

  1. Season the beef generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until golden-brown.
  3. Remove the beef and set aside; add onions, carrots, celery, and garlic to the same pot and sauté until softened.
  4. Return the beef to the pot, pour in the beef broth, crushed tomatoes, rosemary, and thyme. Stir to combine.
  5. Bring the mixture to a boil, then lower the heat and cover, letting it simmer for 3-4 hours until the beef is tender.
  6. Shred the beef in the sauce using two forks and garnish with fresh parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 8mgCalcium: 3mgIron: 15mg

Notes

This dish is perfect for family gatherings or potlucks and can be made ahead of time.
Leftovers are great for sandwiches or as a pasta sauce.
For a lighter version, consider using turkey or chicken thighs and add spinach or kale for extra nutrients.
Be sure to use a meat thermometer for optimal tenderness, aiming for an internal temperature of 195°F.
If you enjoy deeper flavors, you can add a splash of red wine along with the broth for added richness.
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