Year Round Harvest Recipe Italian Chuck Roast In Slow Cooker

Preheat the oven to 325°F (163°C).

In a large Dutch oven, heat the olive oil over medium-high heat.

Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side.

Remove the roast from the pot and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce for about 2-3 minutes.

Stir in the beef broth, diced tomatoes, oregano, basil, and bay leaves.

Return the chuck roast to the pot, ensuring it is submerged in the liquid.

Cover the pot and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is tender and easily shreds with a fork.

Remove the pot from the oven, discard the bay leaves, and let the roast rest for 10 minutes before slicing.

Garnish with fresh parsley before serving.

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