Instructions:
- Season and sear the beef:
- Season the chuck roast with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Remove from the pot and set aside.
- Cook the vegetables:
- In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes. Add garlic and cook for an additional minute until fragrant.
- Add liquids and seasonings:
- Pour in the diced tomatoes, beef broth, and red wine if using. Stir in the tomato paste, balsamic vinegar, Italian seasoning, rosemary, and thyme.
- Combine and cook:
- Return the roast to the pot, nestling it in the sauce. Add the chopped carrots, celery, and mushrooms around the roast.
- Cover and cook on low heat, simmering for about 3-4 hours, or until the beef is tender and easily pulls apart. Alternatively, cook in a preheated oven at 325°F (160°C) for the same amount of time.
- Serve:
- Once the roast is done, garnish with fresh basil or parsley. Serve hot with mashed potatoes, pasta, or crusty bread.
This pot roast is rich, savory, and filled with Italian flavors. Enjoy!