Tuscan-Style Slow-Cooked Beef Roast Recipe
A savory, slow-cooked Tuscan-style beef roast braised in red wine, tomatoes, and aromatic herbs. The beef becomes melt-in-your-mouth tender, infused with rich, rustic flavors. Paired with vegetables, it's a comforting, hearty dish perfect for family dinners.
Equipment
- Large skillet
- Dutch oven or slow cooker
- Wooden spoon or spatula
- Knife & cutting board
- Measuring cups & spoons
Ingredients
- 3 –4 lb 1.4–1.8 kg beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion chopped
- 3 garlic cloves minced
- 2 large carrots cut into chunks
- 2 celery stalks cut into chunks
- 1 cup red wine
- 1 can 14 oz diced tomatoes
- 2 cups beef broth
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar optional, for extra richness
Instructions
Prepare the Beef Roast:
- Season the beef roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from heat and set aside.
Sauté Vegetables:
- In the same skillet, add chopped onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened and fragrant.
Deglaze the Pan:
- Add the red wine to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Transfer to Dutch Oven:
- Transfer the beef roast and sautéed vegetables to a large Dutch oven. Add diced tomatoes, beef broth, tomato paste, rosemary, thyme, bay leaf, and balsamic vinegar (if using). Stir to combine.
Slow-Cook the Roast:
- Cover the Dutch oven with a lid and place it in the preheated oven at 325°F (163°C). Slow-cook for 3–4 hours, or until the beef is fork-tender and shreds easily.
Serve:
- Once cooked, remove the roast from the pot and slice or shred it. Serve with the braised vegetables and pan juices.