Description
This Spicy Tomato-Braised Pot Roast is a flavorful and hearty dish that will warm your soul. The tender beef roast is infused with the rich flavors of red wine, tomato paste, and a kick from Calabrian peppers, making it perfect for family gatherings or a cozy dinner.
Ingredients
Scale
- 1 cup dry red wine
- 1 (6 ounce) can tomato paste
- 1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt divided
- 1 large carrot chopped
- 1 small onion chopped
- 2 cloves garlic chopped
- 1 2- to 2½-pound boneless beef chuck roast trimmed
- ¼ teaspoon ground pepper
- Fresh basil for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot or Dutch oven, heat a bit of oil over medium heat. Add the chopped onion and carrot, cooking until softened.
- Stir in the garlic and allow it to cook for about a minute until fragrant.
- Add the dry red wine, tomato paste, Calabrian peppers, Italian seasoning, and ½ teaspoon of salt. Stir until combined.
- Season the beef chuck roast with salt and ground pepper, then place it in the pot, ensuring it’s submerged in the sauce.
- Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven.
- Braise the roast for 3 to 4 hours or until the meat is fork-tender.
- Remove from the oven, let it rest for a few minutes, and serve garnished with fresh basil.
Notes
For an extra kick of heat, adjust the amount of Calabrian peppers to taste. This dish pairs wonderfully with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Spicy Tomato-Braised Pot Roast, pot roast, beef, tomato, Calabrian pepper