SUNDAY DINNER! Italian Pot Roast

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is vegan-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Put on surgical gloves and season the rump roast with salt and black pepper.

Dredge the seasoned roast in 1.5 cups of all-purpose flour.

Heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat.

Sear the roast in the hot oil until browned on all sides, about 5 minutes per side.

Remove the roast from the skillet and set aside.

In the same skillet, add 4 ounces of cubed pancetta and cook until it starts to get crisp.

Remove the pancetta from the skillet, leaving about 2 tablespoons of grease in the pan.

Add 1 cup of chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the skillet; cook until softened.

Stir in 3 cloves of minced garlic and cook for an additional minute.

Add 8 ounces of white button mushrooms to the skillet and cook for about 8 minutes until softened and releasing their liquids.

Pour in 2 cups of red wine, scraping up any browned bits from the bottom of the skillet, and bring to a boil.

Add 1 cup of beef stock and a 28-ounce can of San Marzano tomatoes to the skillet.

Stir in 2 tablespoons of freshly chopped basil and 1 tablespoon of freshly chopped rosemary.

Return the seared roast to the skillet, nestling it in the sauce and vegetables.

Cover the skillet with a lid and transfer it to the oven to braise.

Cooking Techniques

Equipment Needed

Spice Level: