Tomato-Herb Pot Roast

Tomato-Herb Pot Roast Directions

Servings: 8
Prep Time: 30 mins
Bake Time: 2 hrs at 325°F
Cook Time: 10 mins

Ingredients

• 3 pounds boneless beef chuck pot roast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tablespoon tomato paste
• 1/2 cup dry red wine or beef broth
• 1/4 cup snipped fresh Italian (flat-leaf) parsley
• 1/4 cup pitted, quartered Kalamata olives
• 2 anchovy fillets, finely chopped
• 2 (15 oz) cans cannellini beans, rinsed and drained
• Cracked black pepper (to taste)
• 2 tablespoons finely shredded Parmesan cheese
• Additional snipped parsley (for garnish)

Directions

1. Preheat the Oven: Set the oven to 325°F.
2. Prepare the Meat: Trim excess fat from the roast. Season with salt and 1/4 teaspoon black pepper.
3. Brown the Roast: In a 6-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the roast on all sides. Transfer to a plate.
4. Cook the Vegetables: Add onion and 3 cloves of minced garlic to the Dutch oven. Cook for 3 minutes, stirring frequently.
5. Add Sauce Ingredients: Stir in tomato sauce, tomato paste, wine (or beef broth), 1/4 cup parsley, olives, and anchovy fillets.
6. Combine and Bake: Return the roast to the Dutch oven. Bring the mixture to a boil. Cover and bake for 2.5 hours or until the meat is tender.
7. Prepare the Beans: While the roast is baking, heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the beans and cook for 2-3 minutes until heated through.
8. Finish the Sauce: Once the roast is done, transfer it to a platter and cover to keep warm. Bring the sauce in the Dutch oven to a boil, then reduce the heat and simmer uncovered for 10-15 minutes until slightly thickened.
9. Serve: Place the beans on the platter with the beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce.