12 Hearty Italian Beef Roast Recipes That Make Dinner Feel Special

There’s something magical about an Italian beef roast that elevates an ordinary dinner into a special occasion. Picture a Tuscan herb-crusted beef roast, fragrant with rosemary and thyme, or a slow-cooked Chianti beef that’s rich and tender. Each recipe in this collection offers its own unique flair. Ingredients like sun-dried tomatoes or balsamic vinegar add an irresistible depth of flavor. Let’s explore these delightful recipes that are sure to create unforgettable meals.

Classic Tuscan Herb-Crusted Beef Roast

The Classic Tuscan Herb-Crusted Beef Roast is a delightful dish that embodies the rustic flavors of the Italian countryside. Tender and juicy, this roast is enveloped in a fragrant herb crust that captures the essence of Tuscany’s culinary traditions. Whether you’re hosting a dinner party or simply indulging in a comforting family meal, this dish is sure to impress with its rich flavors and succulent texture.

Drawing inspiration from the verdant hills of Tuscany, this recipe highlights the use of fresh herbs such as rosemary, thyme, and sage, which are integral to Italian cuisine. A perfectly marbled beef roast is selected, then coated with a blend of these herbs along with garlic and olive oil to create a savory crust. The roast is then cooked to perfection, allowing the flavors to meld together beautifully. This recipe serves 4-6 people, making it an ideal choice for gatherings or special occasions.

Ingredients:

• 3 to 4-pound beef roast (such as top round or ribeye)
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon coarse sea salt
• 1 tablespoon freshly ground black pepper
• 1 cup beef broth
• 1 cup dry red wine (such as Chianti)
• 2 tablespoons unsalted butter

Cooking Instructions:

1. Prepare the Herb Mixture: In a small bowl, combine the minced garlic, chopped rosemary, thyme, and sage. Add the olive oil, sea salt, and black pepper, and mix well to form a paste.
2. Prepare the Roast: Pat the beef roast dry with paper towels. Rub the herb paste evenly over the entire surface of the roast, ensuring it’s well covered.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Sear the Roast: In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Add the beef roast and sear on all sides until a golden-brown crust forms, about 3-4 minutes per side.
5. Deglaze the Pan: Once the roast is seared, remove it from the skillet. Add the red wine to the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
6. Roast in the Oven: Place the beef back in the skillet or transfer it to a roasting pan. Pour the beef broth around the roast. Place in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Rest and Serve: Remove the roast from the oven, cover it with aluminum foil, and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a juicy roast.
8. Make the Sauce: While the roast rests, place the skillet back on the stove over medium heat. Add the butter and let it melt into the wine reduction, stirring occasionally, until the sauce thickens slightly.
9. Serve: Slice the beef roast and serve with the pan sauce drizzled over the top.

Extra Tips:

For the best results, select a roast with good marbling as it will render more tender and flavorful.

Resting the roast after cooking is essential to maintain its juiciness, so resist the urge to cut into it immediately.

If you prefer a different level of doneness, adjust the cooking time accordingly, keeping in mind that the roast will continue to cook slightly after being removed from the oven.

For added flavor, consider incorporating a splash of balsamic vinegar into the sauce.

Slow-Cooked Italian Beef With Chianti Wine

Indulge in the rich flavors of Italy with this Slow-Cooked Italian Beef with Chianti Wine recipe. This dish is perfect for those who appreciate a hearty meal that simmers to perfection over several hours. The combination of succulent beef roast, aromatic Italian herbs, and robust Chianti wine creates a savory delight that’s perfect for any dinner occasion.

This recipe takes advantage of slow cooking, allowing the flavors to meld beautifully over time, resulting in a tender, flavorful roast that’s sure to impress family and friends. The magic of this dish lies in its simplicity and the quality of the ingredients. A good cut of beef, fresh herbs, and a fine Chianti wine are all you need to create a meal that transports you straight to the heart of Italy.

As the beef slowly cooks, it absorbs the richness of the wine and the depth of the herbs, creating a melt-in-your-mouth experience. Whether you’re gathering for a festive occasion or simply enjoying a quiet dinner at home, this Italian beef roast promises to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups Chianti wine
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups beef broth
• Fresh parsley, for garnish

Cooking Instructions:

1. Preheat and Prepare: Preheat your slow cooker on the low setting. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef roast and sear it on all sides until it’s browned, about 4-5 minutes per side. This step is essential for locking in the flavors.
3. Prepare the Aromatics: Remove the beef from the skillet and set it aside. In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes, until the onion becomes translucent and the garlic is fragrant.
4. Deglaze the Pan: Pour 1 cup of Chianti wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
5. Assemble in the Slow Cooker: Transfer the beef, onion mixture, and the deglazed wine to the slow cooker. Add the diced tomatoes, tomato paste, remaining Chianti wine, dried oregano, basil, thyme, bay leaves, and beef broth.
6. Slow Cook: Cover the slow cooker and let the beef cook on low for 8-10 hours or until the meat is tender and easily shreds with a fork.
7. Finishing Touch: Once cooked, remove the beef from the slow cooker, discard the bay leaves, and let it rest for a few minutes before slicing or shredding. Garnish with fresh parsley before serving.

Extra Tips:

For the best results, opt for a good quality Chianti wine, as this will greatly enhance the flavor of the dish. If you prefer a thicker sauce, you can remove the beef once cooked and reduce the sauce on the stovetop by simmering it until it reaches your desired consistency.

Additionally, pairing this dish with creamy mashed potatoes or a simple risotto will complement the rich flavors beautifully. Don’t forget to taste and adjust the seasoning as needed before serving. Enjoy your culinary trip to Italy!

Balsamic and Rosemary Italian Pot Roast

Balsamic and Rosemary Italian Pot Roast is a delightful and hearty dish that brings the authentic flavors of Italy right to your dining table. This recipe combines the rich, tangy taste of balsamic vinegar with the aromatic notes of fresh rosemary to create a succulent beef roast that’s both comforting and flavorful.

Perfect for family gatherings or a cozy dinner, this Italian pot roast will fill your home with an irresistible aroma and is certain to become a favorite in your recipe collection. The slow-cooked beef, paired with a medley of vegetables, absorbs the deep, savory flavors of the marinade, resulting in a tender, melt-in-your-mouth experience.

This dish isn’t only a feast for the taste buds but also a visual delight with its vibrant colors and hearty presentation. Whether served with a side of creamy mashed potatoes or crusty bread, the Balsamic and Rosemary Italian Pot Roast is a versatile meal that caters to various tastes and preferences, making it ideal for any occasion.

Ingredients (Serves 4-6):

• 3 pounds boneless beef chuck roast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 cups baby carrots
• 4 large potatoes, peeled and quartered
• 2 tablespoons cornstarch
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Meat: Pat the beef chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.
2. Sear the Roast: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roast for about 4-5 minutes on each side until it develops a nice brown crust. Remove the roast and set it aside.
3. Sauté Aromatics: In the same pot, add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Deglaze the Pot: Pour in the balsamic vinegar and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce and tomato paste until well combined.
5. Add Herbs and Roast: Place the seared roast back into the pot. Add the fresh rosemary sprigs on top. Bring the mixture to a simmer.
6. Cook the Roast: Cover the pot with a lid and reduce the heat to low. Allow the roast to cook for 3-4 hours, turning it occasionally, until the beef is tender and easily pulls apart with a fork.
7. Add Vegetables: About 1 hour before the roast is done, add the baby carrots and potatoes to the pot. Ascertain they’re submerged in the liquid for even cooking.
8. Thicken the Sauce: Once the roast and vegetables are cooked, remove them from the pot. Mix the cornstarch with water to form a slurry. Stir the slurry into the pot juices and simmer for a few minutes until the sauce thickens.
9. Serve: Slice the pot roast and serve it alongside the vegetables. Drizzle the thickened balsamic sauce over the top for added flavor.

Extra Tips:

For the best results, allow the roast to rest for at least 10 minutes after cooking to retain its juices. If you prefer a more intense rosemary flavor, consider adding an extra sprig or two; just be sure to remove them before serving.

This dish can also be made in a slow cooker: after searing the meat and sautéing the aromatics, transfer everything to the slow cooker and cook on low for 8 hours. Additionally, feel free to experiment with different vegetables such as parsnips or turnips for added variety.

Italian Beef Roast With Garlic and Sun-Dried Tomatoes

Indulge in the rich and savory flavors of an Italian Beef Roast with Garlic and Sun-Dried Tomatoes. This dish combines succulent, tender beef with aromatic garlic and the sweet, tangy notes of sun-dried tomatoes.

Perfect for a cozy dinner with family or friends, this roast is cooked to perfection, allowing the flavors to meld beautifully. The slow-cooked beef absorbs the robust flavors, resulting in a dish that’s both hearty and satisfying.

Ideal for a gathering of 4-6 people, this Italian Beef Roast is an excellent choice for those seeking a meal that’s both comforting and impressive. The use of fresh herbs enhances the traditional Italian flavors, making each bite a delightful experience.

Whether served with a side of roasted vegetables or a simple green salad, this roast is sure to be a crowd-pleaser.

Ingredients:

• 3 lbs beef chuck roast
• 6 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 teaspoons dried Italian herbs (such as oregano, basil, and thyme)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preparation: Preheat your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Searing the Beef: In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until it develops a deep brown crust, about 4-5 minutes per side. This step enhances the flavor of the roast.
3. Adding Aromatics: Remove the beef from the pot and set aside. In the same pot, reduce the heat to medium and add the minced garlic. Sauté for about 1-2 minutes until fragrant but not browned.
4. Deglazing the Pot: Pour in the red wine (if using) and beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds depth to the sauce.
5. Combining Ingredients: Return the beef to the pot. Add the sun-dried tomatoes and sprinkle the dried Italian herbs over the top. Cover the pot with a tight-fitting lid.
6. Oven Cooking: Place the pot in the preheated oven and cook for 3 to 3 1/2 hours, or until the beef is tender and can be easily shredded with a fork. Check occasionally, adding more broth if necessary to keep the beef partially submerged.
7. Resting and Serving: Once cooked, remove the pot from the oven. Let the roast rest for about 10 minutes before slicing or shredding. Garnish with freshly chopped parsley before serving.

Extra Tips:

To guarantee your Italian Beef Roast is exceptionally tender, choose a well-marbled cut of beef such as chuck roast.

If you’re short on time, you can prepare this dish in a slow cooker, following the same steps for searing and deglazing, then cooking on low for 6-8 hours.

For added flavor, consider using herbed sun-dried tomatoes or adding a splash of balsamic vinegar to the sauce. The leftovers, if any, can be easily transformed into delicious sandwiches or served over pasta for a quick meal the next day.

Sicilian-Inspired Beef Roast With Olives and Capers

Transport your taste buds to the sun-kissed shores of Sicily with this Sicilian-Inspired Beef Roast With Olives and Capers. This dish marries the robust flavors of tender beef with the bright, briny notes of olives and capers, creating a harmony of taste that will delight your senses.

Perfect for a leisurely weekend family dinner or an impressive centerpiece at your next gathering, this beef roast is sure to make any meal feel special. The slow-cooked beef becomes incredibly juicy and flavorful, infused with the aromatic herbs and the tangy zest of the Mediterranean.

This recipe is designed to serve 4-6 people, making it ideal for sharing with friends or family. It captures the essence of Sicilian cuisine, which often features simple yet bold ingredients that complement each other beautifully.

With just a bit of preparation and patience, you can create a dish that not only satisfies the palate but also evokes the rustic charm of Italian cooking.

Ingredients:

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry red wine
• 1 can (14 ounces) diced tomatoes
• 1/2 cup green olives, pitted and halved
• 1/4 cup capers, drained
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preparation: Begin by preheating your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper on all sides.
2. Searing the Beef: Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Once the oil is hot, add the beef roast and sear on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the beef from the pot and set aside.
3. Sautéing Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Deglazing and Building Flavor: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, approximately 3-4 minutes.
5. Combining Ingredients: Return the seared beef to the pot. Add the beef broth, diced tomatoes, green olives, capers, oregano, and crushed red pepper flakes. Stir to combine all the ingredients.
6. Oven Cooking: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork.
7. Finishing Touches: Once cooked, remove the pot from the oven. Taste the sauce and adjust the seasoning with more salt and pepper as needed. Sprinkle the chopped fresh parsley over the top before serving.

Extra Tips:

For the best results, use a well-marbled beef chuck roast as it provides the most flavor and tenderness after slow cooking.

If you prefer a thicker sauce, you can remove the beef once cooked and simmer the sauce on the stovetop to reduce it further. Serve the roast with crusty bread or over pasta to soak up the delicious sauce.

If you have leftovers, the flavors will continue to develop and taste even better the next day.

Italian Beef Roast With Porcini Mushroom Sauce

Indulge in the rich flavors of Italy with this mouth-watering Italian Beef Roast with Porcini Mushroom Sauce. This dish combines the robust taste of a perfectly cooked beef roast with the earthy, umami notes of porcini mushrooms, resulting in a hearty meal that’s sure to impress family and friends.

Ideal for a cozy dinner or a special occasion, this recipe brings authentic Italian cuisine right to your home kitchen. The slow-cooked beef absorbs the aromatic herbs and spices, while the porcini mushroom sauce adds depth and complexity, creating a truly memorable dining experience.

This recipe serves 4-6 people and takes your tastebuds on a culinary journey with its tender meat and savory sauce. The key to this dish is choosing high-quality beef and ensuring that the porcini mushrooms are properly rehydrated to release their full flavor potential.

With a few simple steps, you’ll have a stunning centerpiece that pairs beautifully with roasted vegetables or creamy polenta, making it a versatile addition to your recipe collection.

Ingredients:

• 3 to 4 pounds beef chuck roast
• 1-ounce dried porcini mushrooms
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• Fresh parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C).
2. Rehydrate the Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes until they’re soft. Once rehydrated, drain and chop them, saving the soaking liquid for later.
3. Season the Beef Roast: Generously season the beef chuck roast with salt and pepper on all sides.
4. Sear the Beef: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set it aside.
5. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
6. Create the Sauce Base: Stir in the tomato paste and cook for 2 minutes. Add the flour and cook for another minute. This will help thicken the sauce.
7. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
8. Combine Ingredients: Add the beef broth, reserved mushroom soaking liquid, and chopped porcini mushrooms to the pot. Stir in the thyme, rosemary, and the seared beef roast.
9. Roast the Beef: Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours or until the beef is tender and can be easily pulled apart with a fork.
10. Prepare to Serve: Once cooked, remove the beef from the pot and let it rest for a few minutes. Meanwhile, bring the sauce to a simmer on the stovetop to thicken if needed.
11. Serve: Slice the beef roast and serve it with the porcini mushroom sauce drizzled on top. Garnish with fresh parsley for added flavor and color.

Extra Tips:

For the best results, choose a well-marbled beef chuck roast, as the fat will render down during cooking, adding flavor and tenderness to the dish.

If you prefer a thicker sauce, you can mash some of the vegetables into the sauce with a fork or blend a portion of it with an immersion blender before serving. Additionally, try to use a good quality red wine, as this will enhance the depth of flavor in the porcini mushroom sauce.

Braised Beef Roast With Italian Herbs and Tomatoes

If you’re looking to impress your guests with a succulent and flavorful dish, this Braised Beef Roast with Italian Herbs and Tomatoes is the perfect choice. This hearty recipe infuses tender beef with a rich blend of Italian herbs and tomatoes, creating a depth of flavor that’s both comforting and sophisticated.

The slow-cooked method guarantees the beef becomes melt-in-your-mouth tender, while the aromatic herbs and tomatoes add a vibrant and savory note that complements the meat beautifully.

Whether you’re preparing a special family meal or hosting a dinner party, this recipe is sure to be a crowd-pleaser. The preparation is straightforward, and the result is a roast that’s bursting with Italian flavors.

The dish pairs wonderfully with a side of creamy polenta or rustic mashed potatoes, making it a complete and satisfying meal. Perfect for serving 4-6 people, this recipe will have your kitchen smelling heavenly and your taste buds dancing with delight.

Ingredients (Serves 4-6):

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 cup beef broth
• 1/2 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Season the beef chuck roast generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the sliced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
4. Combine Ingredients: Stir in the diced tomatoes, beef broth, and tomato paste. Add the oregano, basil, thyme, and bay leaves. Return the beef to the pot, nestling it into the tomato mixture.
5. Braise the Beef: Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (165°C). Allow the beef to braise for 2.5 to 3 hours, or until the meat is fork-tender.
6. Check and Finish: Once done, remove the pot from the oven. Discard the bay leaves. Taste the sauce and adjust seasoning if necessary. Let the roast rest for a few minutes before slicing.
7. Serve: Slice the beef roast and serve it with the tomato and herb sauce spooned over the top. Garnish with fresh parsley for added color and flavor.

Extra Tips:

For the best results, choose a well-marbled beef chuck roast, as the marbling helps keep the meat tender and juicy during the long cooking process.

If you prefer a thicker sauce, you can remove the beef once cooked and simmer the sauce on the stovetop for a few additional minutes to reduce it to your desired consistency.

Additionally, this dish can be prepared a day in advance and reheated, allowing the flavors to meld even further. Pair with a robust red wine to complement the rich flavors of the dish.

Italian Beef Roast With Parmesan and Basil Pesto

This Italian Beef Roast with Parmesan and Basil Pesto is a hearty and aromatic dish that combines the succulent flavors of slow-cooked beef with the vibrant zest of pesto. Perfect for a family gathering or a cozy dinner, this dish captures the essence of Italian cuisine with its rich, savory notes.

The beef roast is marinated and cooked to perfection, allowing the flavors to meld beautifully, while the homemade pesto adds a fresh, herbal brightness that complements the roasted meat impeccably.

The preparation starts with selecting a quality cut of beef, such as a chuck roast, known for its tenderness and flavor. The beef is then seasoned and seared to lock in its juices, before being slow-cooked in a broth infused with Italian herbs and spices.

As the beef cooks, the aroma of basil and Parmesan pesto will fill your kitchen, building anticipation. The pesto, made from fresh basil, garlic, Parmesan cheese, and pine nuts, is blended until smooth and combined with the cooked beef just before serving, ensuring each bite is bursting with flavor.

Ingredients (Serves 4-6):

• 3 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup red wine
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Beef: Season the beef chuck roast generously with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef on all sides until it’s browned and has a crust, about 3-4 minutes per side.
2. Slow Cook the Beef: Transfer the seared beef to a slow cooker. Add the beef broth, red wine, and minced garlic around the beef. Cover and cook on low for 6-8 hours, or until the beef is tender and easily pulls apart with a fork.
3. Make the Pesto: While the beef is cooking, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped. With the processor running, slowly add the extra virgin olive oil and lemon juice until the pesto is smooth and well combined.
4. Combine and Serve: Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Stir some of the cooking juices into the shredded beef to keep it moist. Serve the beef topped with the fresh basil pesto, allowing the flavors to meld together.

Extra Tips:

When cooking the beef roast, make sure to sear it thoroughly to develop a deep, caramelized crust which will enhance the overall flavor of the dish.

If time permits, prepare the pesto a day ahead to allow the flavors to intensify. For a nut-free version of the pesto, you can substitute the pine nuts with sunflower seeds.

Finally, this dish pairs wonderfully with a side of roasted vegetables or creamy mashed potatoes to soak up the delicious pesto and beef juices.

Roman-Style Beef Roast With Artichokes

Roman-Style Beef Roast With Artichokes is a delightful Italian dish that combines the succulence of slow-cooked beef with the unique, slightly tangy flavor of artichokes. This roast is a celebration of traditional Roman flavors, drawing on the city’s ancient culinary traditions to create a meal that’s both comforting and sophisticated.

The artichokes not only add a distinctive taste but also provide a wonderful texture that complements the tender beef, making this dish perfect for family gatherings or special occasions. This recipe is designed to serve 4-6 people, making it ideal for a small dinner party or a cozy family meal.

The preparation involves a few key steps to guarantee that the beef is perfectly seasoned and that the artichokes are cooked to perfection. With the right mix of herbs and spices, this Roman-style roast is sure to become a favorite in your recipe collection. Follow the instructions closely to achieve the best results and enjoy a taste of Rome in your own home.

Ingredients:

• 3 pounds of beef chuck roast
• 4 medium artichokes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup white wine
• 2 cups beef broth
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Artichokes: Begin by trimming the artichokes. Remove the tough outer leaves and cut off the top third of the artichoke. Cut the artichokes into quarters and remove the choke (the fuzzy center). As you clean the artichokes, rub them with lemon juice to prevent browning.
2. Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef roast and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.
4. Deglaze the Pot: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to allow the alcohol to evaporate.
5. Combine Ingredients: Return the beef to the pot. Add the beef broth, oregano, thyme, salt, and pepper. Stir to combine, then bring the mixture to a simmer.
6. Add the Artichokes: Add the prepared artichokes to the pot. Confirm they’re nestled around the beef and submerged in the liquid.
7. Simmer the Roast: Cover the pot with a lid and reduce the heat to low. Let the beef roast simmer gently for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
8. Finish the Dish: Once cooked, remove the pot from heat. Stir in the fresh parsley and adjust seasoning if necessary. Allow the dish to rest for a few minutes before serving.

Extra Tips:

When preparing artichokes, it’s important to work quickly and keep them in acidulated water (water with lemon juice) to prevent discoloration. If fresh artichokes aren’t available, you can use canned or frozen artichoke hearts, but be sure to adjust the cooking time accordingly.

For added flavor, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar while simmering. This dish pairs beautifully with crusty Italian bread or creamy polenta to soak up the flavorful broth.

Italian Beef Roast With Roasted Peppers and Cipollini Onions

Italian Beef Roast With Roasted Peppers and Cipollini Onions is a delightful dish that combines the robust flavors of a tender beef roast with the sweet and savory notes of roasted peppers and cipollini onions. This dish is a perfect centerpiece for a family gathering or a dinner party, offering a hearty and satisfying meal that’s sure to impress your guests.

The slow-cooked beef absorbs the flavors of Italian herbs, garlic, and the natural sweetness of the onions and peppers, creating a harmonious blend that’s both comforting and elegant. The preparation of this dish involves careful selection of quality ingredients and a dedicated cooking process to guarantee ideal flavor and tenderness.

The beef roast is seared to lock in juices and then slow-cooked to perfection, allowing the flavors to meld beautifully. Roasted peppers add a subtle smokiness, while cipollini onions provide a gentle sweetness that complements the rich beef. This recipe will serve 4-6 people, making it ideal for a cozy family meal or a small gathering with friends.

Ingredients (Serves 4-6):

• 3 to 4 pounds beef chuck roast
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon dried Italian herbs (such as oregano, basil, and thyme)
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 large red bell peppers, sliced
• 1 pound cipollini onions, peeled
• 2 tablespoons balsamic vinegar
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Beef: Season the beef chuck roast generously with salt and freshly ground black pepper on all sides. Let it sit at room temperature for about 20 minutes to enhance the flavor absorption.
2. Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef roast and sear it on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
3. Sauté Aromatics: In the same pot, reduce the heat to medium and add minced garlic. Sauté until fragrant, about 1 minute. Stir in the dried Italian herbs.
4. Deglaze the Pot: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. This will add depth to the flavor of the sauce.
5. Combine Ingredients: Return the seared beef to the pot. Add sliced red bell peppers and peeled cipollini onions around the roast. Drizzle balsamic vinegar over the vegetables.
6. Slow Cook: Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Cook for 3 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
7. Rest and Serve: Once done, remove the pot from the oven and let the beef rest for about 15 minutes. Slice the beef against the grain and serve it with the roasted peppers and onions. Garnish with freshly chopped parsley.

Extra Tips:

For best results, use a well-marbled beef chuck roast, as the marbling will render down during cooking, adding flavor and tenderness to the dish.

If cipollini onions are unavailable, pearl onions are a suitable substitute. Adjust the seasoning to taste before serving, and consider serving the dish with a side of crusty Italian bread to soak up the delicious sauce.

If you prefer a thicker sauce, remove the beef and vegetables once cooked and reduce the liquid on the stovetop until it reaches the desired consistency.

Milanese Beef Roast With Gremolata

Milanese Beef Roast with Gremolata is a delightful and aromatic dish that effortlessly brings the flavors of Italy to your dining table. This dish combines the rich, tender beef roast with a reviving gremolata, a traditional Italian condiment made with fresh parsley, lemon zest, and garlic. The gremolata not only adds a burst of vibrant flavor but also enhances the savory notes of the beef, making it a perfect dish for a family gathering or a special occasion.

The preparation of this dish involves slow-cooking the beef to perfection, ensuring it remains juicy and succulent. The gremolata, introduced just before serving, adds a zesty and herby finish that contrasts beautifully with the deep, hearty flavors of the roast. Perfect for serving 4-6 people, this recipe promises a satisfying and memorable meal that’s sure to impress your guests.

Ingredients:

• 3 lbs beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the Gremolata:

• 1 cup fresh parsley, finely chopped
• Zest of 1 lemon
• 2 cloves garlic, minced

Instructions:

1. Prepare the Beef Roast: Preheat your oven to 325°F (165°C). Season the beef chuck roast generously with salt and pepper on all sides. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set it aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5 minutes, or until they begin to soften and develop color.
3. Deglaze and Simmer: Pour in the red wine and beef broth to deglaze the pot, scraping up any browned bits from the bottom. Bring the mixture to a simmer, then add the rosemary and thyme sprigs.
4. Roast the Beef: Return the seared beef to the pot, nestling it among the vegetables. Cover the pot with a lid and transfer it to the preheated oven. Roast for about 2.5 to 3 hours, or until the beef is fork-tender and easily shreds.
5. Prepare the Gremolata: While the beef is roasting, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl. Mix well and set aside.
6. Serve: Once the beef is cooked, remove it from the oven and let it rest for about 10 minutes. Slice or shred the beef as desired and serve it with the roasted vegetables. Sprinkle the gremolata over the top just before serving for a fresh, zesty finish.

Extra Tips:

For best results, allow the beef to come to room temperature before searing. This helps it brown more evenly.

If you prefer a thicker sauce, you can remove the beef and vegetables from the pot once cooked, then simmer the remaining liquid on the stove to reduce it to your desired consistency.

Additionally, this dish pairs wonderfully with creamy polenta or mashed potatoes, which can help soak up the delicious juices.

Italian Beef Roast With Prosciutto and Sage

Italian Beef Roast With Prosciutto and Sage is a delightful and savory dish that combines the rich flavors of beef with the salty, savory taste of prosciutto and the earthy aroma of fresh sage. This mouthwatering roast is perfect for a family dinner or a special occasion, offering a unique twist on traditional Italian cooking. The combination of these ingredients creates a harmonious blend of flavors that will leave your taste buds craving more.

The preparation of this dish involves wrapping a seasoned beef roast with thin slices of prosciutto and fresh sage leaves, which infuse the meat with their distinctive aromas as it cooks. The prosciutto not only adds flavor but also helps to keep the beef juicy and tender. This recipe is designed to serve 4-6 people, making it an excellent choice for a dinner party or a cozy evening with loved ones.

Ingredients:

• 3-4 pounds beef roast (such as chuck or rump)
• 8-10 slices prosciutto
• 12 fresh sage leaves
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1 onion, sliced
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks

Cooking Instructions:

1. Prepare the Beef: Start by preheating your oven to 325°F (165°C). Pat the beef roast dry with paper towels. Rub the entire roast with olive oil, minced garlic, salt, and black pepper, ensuring it’s evenly coated.
2. Wrap with Prosciutto and Sage: Lay the slices of prosciutto on a clean surface, slightly overlapping them. Place the sage leaves on top of the prosciutto. Carefully place the seasoned beef roast on one end of the prosciutto layer and roll it up, ensuring the prosciutto and sage are wrapped tightly around the beef.
3. Sear the Roast: In a large ovenproof skillet or Dutch oven, heat a bit of olive oil over medium-high heat. Once hot, place the roast seam-side down and sear on all sides until golden brown. This should take about 8-10 minutes.
4. Add Vegetables and Broth: Once the roast is seared, add the sliced onion, carrots, and celery around the beef in the skillet. Pour in the beef broth and red wine, if using, ensuring the liquid covers the base of the pan.
5. Roast in the Oven: Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 2.5 to 3 hours, or until the beef is tender and easy to pull apart with a fork.
6. Rest and Serve: Once cooked, remove the roast from the oven and let it rest for about 15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast. Serve the beef slices with the roasted vegetables and a drizzle of the pan juices.

Extra Tips:

For an even more intense flavor, marinate the beef roast in the olive oil, garlic, salt, and pepper mixture overnight in the refrigerator.

This dish pairs wonderfully with a side of mashed potatoes or polenta to soak up the delicious juices. If you prefer a thicker sauce, remove the roast and vegetables and simmer the pan juices on the stovetop until reduced to your desired consistency. Adding a touch of balsamic vinegar to the sauce can also enhance its depth of flavor.