There’s something magical about the aroma of a slow-cooked Italian beef roast wafting through your home. Tender beef, sun-dried tomatoes, and fragrant herbs mingle with a splash of Chianti to create a meal that feels like a warm, comforting embrace. I’ve curated 13 amazing recipes, each with its own unique twist, to bring this experience to your table. Each recipe promises flavors that will melt in your mouth. You won’t want to miss this delightful culinary journey.
Classic Italian Herb-Crusted Beef Roast
Classic Italian Herb-Crusted Beef Roast is a quintessential dish that combines the rich flavors of traditional Italian herbs with succulent beef. This slow-cooked masterpiece is perfect for gatherings or a cozy family dinner, offering a melt-in-your-mouth experience that captures the essence of Italian culinary art.
The slow-cooking process allows the beef to absorb the aromatic herbs and spices, creating a dish that’s not only flavorful but also deeply satisfying. The hallmark of this roast lies in its herb crust, which is a blend of fresh and dried Italian herbs, garlic, and olive oil, creating an aromatic shield that locks in the juices of the beef.
As the roast cooks slowly, the herbs permeate the meat, imparting their robust flavors, while the outside forms a delicious crust. This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or an intimate dinner party.
Ingredients (Serves 4-6):
- 3 to 4-pound beef chuck roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 medium onions, quartered
- 4 carrots, chopped
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Cooking Instructions:
- Prepare the Herb Mixture: In a small bowl, combine the minced garlic, dried oregano, basil, rosemary, thyme, salt, and black pepper. Add the olive oil and mix well to form a paste.
- Season the Beef: Rub the herb mixture thoroughly over the beef roast, making sure all sides are evenly coated. This will form the flavorful crust as the beef cooks.
- Sear the Beef: Heat a large skillet over medium-high heat. Once hot, add the beef roast and sear each side for about 4-5 minutes until a golden-brown crust forms. This step is essential for locking in the juices.
- Prepare the Slow Cooker: Place the quartered onions and chopped carrots at the bottom of the slow cooker. This will serve as a bed for the roast and add flavor to the dish.
- Add Liquids and Herbs: Pour the beef broth and red wine (if using) over the vegetables. Add the fresh rosemary and thyme sprigs.
- Cook the Roast: Place the seared beef roast on top of the vegetables in the slow cooker. Cover and cook on low heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.
- Rest and Serve: Once cooked, remove the beef from the slow cooker and let it rest for 10 minutes before slicing. Serve with the cooked vegetables and juices from the slow cooker.
Extra Tips:
For best results, choose a well-marbled beef chuck roast, as the marbling will enhance the tenderness and flavor during slow cooking. If you prefer a more intense wine flavor, you can increase the amount of red wine and reduce the beef broth accordingly.
Always allow the roast to rest before carving to make sure the juices redistribute, resulting in a juicier roast. Additionally, leftovers can be repurposed into sandwiches or added to pasta for a delicious next-day meal.
Tuscan-Style Slow-Cooked Beef With Red Wine
Indulge in the rich and savory flavors of Tuscany with this hearty Tuscan-Style Slow-Cooked Beef With Red Wine. This comforting dish combines tender beef roast, aromatic herbs, and the deep, complex notes of red wine to create a meal that’s perfect for a cozy dinner with family or friends.
The slow-cooking process allows the beef to absorb the luscious flavors, resulting in a melt-in-your-mouth experience that pairs beautifully with rustic bread or buttery mashed potatoes.
This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or a family meal. The preparation is relatively straightforward, requiring minimal hands-on time, as the slow cooker does most of the work.
With a few simple ingredients and some patience, you can create a dish that feels both luxurious and comforting, perfect for those colder months or when you’re in need of a little culinary escape to the heart of Italy.
Ingredients:
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups red wine (Chianti or any good quality dry red wine)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 cups carrots, cut into 2-inch pieces
- 2 cups potatoes, cut into chunks
- 1 cup mushrooms, sliced
Instructions:
- Prepare the Beef: Begin by patting the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the Beef: In a large skillet over medium-high heat, add olive oil. Once hot, add the beef and sear each side until browned, about 4-5 minutes per side. This step will lock in the flavors and create a beautiful crust. Remove the beef and set aside.
- Sauté Aromatics: In the same skillet, add the onion and garlic. Sauté for about 3-5 minutes until the onion becomes translucent and the garlic is fragrant.
- Deglaze the Pan: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
- Combine Ingredients: In a slow cooker, add the seared beef, sautéed onions and garlic, and the red wine reduction. Pour in the beef broth and stir in the tomato paste, rosemary, thyme, and bay leaves.
- Add Vegetables: Nestle the carrots, potatoes, and mushrooms around the beef in the slow cooker.
- Cook the Beef: Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 4-5 hours, until the beef is fork-tender and the vegetables are cooked through.
- Finish and Serve: Remove the bay leaves from the slow cooker. Taste and adjust seasoning with salt and pepper if necessary. Serve the beef and vegetables with the cooking juices spooned over the top.
Extra Tips:
For an even richer flavor, consider marinating the beef overnight in the red wine and herbs before cooking.
If you prefer a thicker sauce, you can remove the beef and vegetables once cooked and transfer the liquid to a saucepan. Simmer it over medium heat, stirring occasionally, until it reduces to your desired consistency.
This dish can also be made a day ahead, as flavors tend to deepen and improve overnight. Reheat gently in the slow cooker or on the stovetop before serving.
Sicilian Citrus-Infused Roast Beef
Sicilian Citrus-Infused Roast Beef is a delightful twist on the traditional Italian beef roast that combines the bold flavors of citrus with savory herbs and spices. This slow-cooked dish is perfect for a cozy family dinner or a special occasion, providing a melt-in-your-mouth experience that will leave your guests asking for seconds.
The infusion of citrus not only tenderizes the beef but also adds a revitalizing and aromatic dimension to the meal, reminiscent of the vibrant landscapes of Sicily.
To prepare this dish, you’ll need to marinate the beef in a zesty blend of citrus juices, garlic, and herbs, allowing the flavors to penetrate the meat thoroughly. The slow-cooking process guarantees that the beef is cooked to perfection, tender and juicy with a rich, flavorful sauce.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding, showcasing the beautiful simplicity of Italian cuisine.
Ingredients (Serves 4-6):
- 3-4 pounds beef chuck roast
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- Zest of 1 orange
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 large onions, sliced
- 3 carrots, peeled and cut into chunks
- 2 tablespoons fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the orange juice, lemon juice, orange zest, lemon zest, minced garlic, oregano, rosemary, olive oil, salt, black pepper, and red pepper flakes. Stir well to create a uniform marinade.
- Marinate the Beef: Place the beef chuck roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 300°F (150°C).
- Brown the Beef: Remove the beef from the marinade (reserving the marinade) and pat it dry with paper towels. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear the beef on all sides until browned, about 5-6 minutes per side.
- Cook the Vegetables: Remove the beef from the skillet and set it aside. In the same skillet, add the sliced onions and carrots, and sauté for 3-4 minutes until the onions are translucent.
- Prepare the Sauce: Add the reserved marinade, beef broth, and tomato paste to the skillet with the vegetables. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Slow-Cook the Beef: Return the beef to the skillet, nestling it among the vegetables. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Slow-cook for about 4-5 hours, or until the beef is tender and pulls apart easily with a fork.
- Rest and Serve: Remove the skillet from the oven and let the beef rest for 10-15 minutes before slicing. Spoon the citrus-infused sauce and vegetables over the beef, garnish with fresh parsley, and serve.
Extra Tips:
For maximum flavor, verify the beef is well-marinated, as this step is essential to infusing the citrus and herb flavors into the meat.
If you prefer a thicker sauce, you can remove the beef and vegetables once cooked and simmer the sauce on the stovetop until it reduces to your desired consistency.
Pair this dish with a side of roasted potatoes or a fresh green salad to complement the rich, tangy flavors of the roast. Adjust the amount of red pepper flakes according to your spice preference for a subtle kick.
Rustic Chianti Beef Roast With Rosemary
The Rustic Chianti Beef Roast With Rosemary is a delectable slow-cooked Italian dish that brings the authentic flavors of Tuscany right to your dining table. This recipe features a tender beef roast marinated and cooked in Chianti wine, infused with the earthy aroma of fresh rosemary, and accompanied by a medley of aromatic vegetables.
The slow-cooking process guarantees that the beef becomes succulent and flavorful, while the wine and herbs create a rich, savory sauce that enhances the natural taste of the meat. Perfect for a cozy family dinner or a special occasion, this dish promises to deliver a satisfying and memorable meal.
To achieve the perfect Rustic Chianti Beef Roast With Rosemary, it’s crucial to use a good quality cut of beef, such as a chuck roast, that will hold up well to slow cooking. The addition of Chianti wine not only adds depth of flavor but also helps tenderize the meat, resulting in a melt-in-your-mouth texture.
This recipe serves 4-6 people, making it ideal for intimate gatherings or family meals. Pair it with crusty bread or creamy polenta to soak up the delicious sauce and complete the Italian dining experience.
Ingredients (Serves 4-6):
- 3-4 pounds beef chuck roast
- 1 bottle (750 ml) Chianti wine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 large onions, sliced
- 4 carrots, peeled and cut into chunks
- 3 stalks celery, cut into chunks
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 4 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Beef: Begin by seasoning the beef chuck roast generously with salt and pepper on all sides. This helps to enhance the natural flavors of the meat.
- Sear the Beef: In a large skillet over medium-high heat, add olive oil. Once hot, sear the beef roast on all sides until it forms a golden-brown crust. This step seals in the juices and adds depth to the flavor.
- Sauté Vegetables: Remove the beef from the skillet and set aside. In the same skillet, add the garlic, onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Deglaze with Wine: Pour the Chianti wine into the skillet with the vegetables, using a wooden spoon to scrape up any browned bits from the bottom. This deglazing process incorporates all the flavors into the sauce.
- Assemble the Roast: In a slow cooker or a large oven-safe pot, place the seared beef roast. Add the sautéed vegetables and wine mixture. Stir in the diced tomatoes and tomato paste.
- Add Herbs: Nestle the rosemary sprigs and bay leaves around the beef. These herbs will infuse the dish with their fragrant aroma as it cooks.
- Cook the Roast: Cover the slow cooker or pot with a lid. Cook on low heat for 8-10 hours or until the beef is tender and easily pulls apart with a fork. If using an oven, preheat to 300°F (150°C) and cook for the same duration.
- Serve: Once cooked, remove the rosemary sprigs and bay leaves. Slice or shred the beef and serve it with the vegetables and sauce spooned over the top.
Extra Tips:
For the best results, marinate the beef in the Chianti wine, garlic, and rosemary overnight in the refrigerator before cooking. This will enhance the flavors even further.
If you prefer a thicker sauce, remove the beef once cooked and simmer the liquid on the stovetop until it reduces to your desired consistency. Additionally, letting the beef rest for a few minutes before slicing will help retain its juices.
Enjoy your Rustic Chianti Beef Roast With Rosemary with a side of your choice for a complete and satisfying meal.
Slow-Cooked Balsamic-Beef With Garlic and Thyme
If you’re in the mood for a hearty and aromatic dish that fills your home with inviting aromas, then Slow-Cooked Balsamic-Beef With Garlic and Thyme is the perfect choice. This Italian-inspired roast combines the tangy, slightly sweet notes of balsamic vinegar with the robust flavors of garlic and thyme to create a savory masterpiece.
The slow-cooking process allows the beef to become incredibly tender as it absorbs all the wonderful flavors, making it a comforting and satisfying meal. This dish is ideal for a family dinner or a small gathering, serving 4-6 people.
The key to this recipe is patience and quality ingredients, as the beef roast benefits from the slow and steady cooking that guarantees each bite is succulent and packed with flavor. The balsamic vinegar not only tenderizes the meat but also infuses it with a depth of flavor that pairs beautifully with the aromatic garlic and fresh thyme.
Whether you serve it with mashed potatoes, polenta, or crusty bread, this dish is sure to become a favorite in your household.
Ingredients for 4-6 servings:
- 3-4 pounds beef chuck roast
- 1/2 cup balsamic vinegar
- 1/4 cup beef broth
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- 1 large onion, sliced
- 2 large carrots, sliced
- 2 stalks of celery, sliced
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and pepper on all sides. This step enhances the flavor of the meat during the cooking process.
- Sear the Meat: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned beef roast and sear each side for about 4-5 minutes, or until a golden-brown crust forms. This step locks in the juices and adds depth to the flavor.
- Set Up the Slow Cooker: Transfer the seared roast to the slow cooker. Arrange the sliced onions, carrots, and celery around the beef.
- Prepare the Balsamic Mixture: In a bowl, whisk together the balsamic vinegar, beef broth, minced garlic, brown sugar, and fresh thyme leaves. Pour this mixture over the roast and vegetables in the slow cooker.
- Slow Cook the Roast: Cover the slow cooker and set it on low heat. Allow the beef to cook for 8-10 hours, or until it’s tender and easily pulls apart with a fork. The slow cooking guarantees the beef absorbs all the flavors while becoming melt-in-your-mouth tender.
- Rest and Serve: Once cooked, remove the beef from the slow cooker and let it rest for a few minutes before slicing or shredding. Serve with the cooked vegetables and some of the delicious balsamic sauce from the slow cooker drizzled on top.
Extra Tips:
For the best results, choose a well-marbled chuck roast, as the marbling will keep the meat moist and flavorful during the long cooking process.
If you like a thicker sauce, you can remove the cooked beef and vegetables and transfer the remaining liquid to a saucepan. Simmer it on the stove over medium heat to reduce and thicken it before serving.
You can also add a splash of balsamic vinegar at the end for an extra punch of flavor. And remember, this dish tastes even better the next day, so feel free to make it ahead and reheat it gently for an even more profound taste experience.
Italian Pot Roast With Tomatoes and Olives
Experience the rich and robust flavors of Italy with this Italian Pot Roast With Tomatoes and Olives. This slow-cooked masterpiece combines tender beef with the vibrant tastes of tomatoes and olives, creating a dish that’s both comforting and elegant.
The slow cooking process allows the flavors to meld together beautifully, resulting in a succulent and aromatic roast that’s perfect for family gatherings or special occasions.
This dish is all about bringing out the natural flavors of the beef and enhancing them with the savory notes of tomatoes, garlic, and olives. As the pot roast slowly cooks, the beef absorbs the tangy sweetness of the tomatoes and the briny richness of the olives, creating a harmonious blend of tastes.
The addition of herbs like rosemary and thyme adds a fragrant, earthy depth to the dish, making it a true celebration of Italian culinary traditions.
Ingredients (serves 4-6):
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup dry red wine
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup pitted green olives, halved
- 2 tablespoons capers, drained
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.
- Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef and sear it on all sides until it’s browned. This should take about 4-5 minutes per side. Once browned, transfer the beef to a slow cooker.
- Cook the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté over medium heat until the onion is translucent and fragrant, about 3-4 minutes.
- Deglaze the Pan: Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Combine Ingredients: Add the sautéed onion and garlic, the wine, beef broth, crushed tomatoes, rosemary, thyme, olives, capers, and bay leaves to the slow cooker with the beef.
- Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or until the beef is tender and can be easily pulled apart with a fork.
- Finish the Dish: Once the beef is tender, remove it from the slow cooker and let it rest for a few minutes. Discard the bay leaves. Slice or shred the beef and serve it with the tomato and olive sauce spooned over the top.
- Garnish: Sprinkle with freshly chopped parsley before serving for a burst of freshness.
Extra Tips:
For the best results, use a good quality beef chuck roast that’s well-marbled. This will guarantee tenderness and flavor.
If you prefer a thicker sauce, you can remove the beef once cooked and let the sauce simmer on high in the slow cooker with the lid off for an additional 15-20 minutes.
Adjust the seasoning to your taste before serving, and don’t be afraid to add more olives or herbs if desired. Enjoy this dish with crusty bread or over a bed of creamy polenta to soak up the delicious sauce.
Slow-Braised Beef in Marinara Sauce
Slow-braised beef in marinara sauce is a comforting Italian dish that combines tender, melt-in-your-mouth beef with a rich and flavorful tomato sauce. This dish is perfect for a cozy family dinner or an elegant gathering, as it pairs beautifully with pasta, polenta, or crusty bread. The key to this recipe is the slow-cooking process, which allows the beef to absorb the aromatic flavors of the sauce while becoming incredibly tender.
To start, you’ll need a good quality beef roast, such as a chuck roast or brisket, which will be seared to lock in the juices before being simmered slowly in a homemade marinara sauce. The sauce is made with ripe tomatoes, garlic, onions, and a hint of red wine for depth of flavor. As the beef slowly cooks in this fragrant mixture, it absorbs all the delicious herbs and spices, resulting in a dish that’s both hearty and comforting.
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
- 1 cup red wine
- 28 ounces canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- Fresh basil leaves, for garnish
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and pepper on all sides. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for about 3 minutes until it’s reduced by half.
- Prepare the Marinara Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, and bay leaves. Mix well to combine all the ingredients.
- Combine and Slow Cook: Return the seared beef to the pot, nestling it into the marinara sauce. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise slowly for 3-4 hours, or until it’s tender and easily pulls apart with a fork.
- Serve: Remove the bay leaves from the sauce. Slice the beef or shred it with a fork, then serve it with the marinara sauce over your choice of pasta, polenta, or alongside crusty bread. Garnish with fresh basil leaves.
Extra Tips:
For the best flavor, try to use a high-quality canned tomato, as it will make a noticeable difference in the sauce. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
This dish can also be made a day ahead, as the flavors will deepen overnight. When reheating, add a splash of water or broth to loosen the sauce if needed. Enjoy this delectable Italian classic with a glass of your favorite red wine for the perfect meal.
Milanese Beef Roast With Gremolata
Milanese Beef Roast With Gremolata is a delightful, slow-cooked Italian dish that combines the rich, savory flavors of a tender beef roast with the fresh, zesty notes of a traditional gremolata. This dish is perfect for family gatherings or a cozy weekend meal, as it allows the meat to cook slowly and absorb all the aromatic spices and herbs.
The use of gremolata—a mixture of lemon zest, garlic, and parsley—adds a vibrant finishing touch that complements the richness of the roast, creating a harmonious balance of flavors.
This recipe serves 4-6 people, making it ideal for entertaining or enjoying leftovers the next day. The slow-cooking process guarantees the beef becomes melt-in-your-mouth tender, while the gremolata adds a revitalizing contrast.
Whether you’re a seasoned cook or a novice in the kitchen, this dish is both impressive and accessible, offering a taste of Italy in every bite.
Ingredients:
- 2 ½ to 3 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup beef broth
- 1 cup red wine
- 1 can (14.5 ounces) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 3 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and pepper on all sides. This helps to enhance the natural flavors of the meat and forms a flavorful crust when seared.
- Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the beef roast to the skillet and sear it on all sides until it’s browned. This should take about 3-4 minutes per side. Once browned, transfer the roast to a slow cooker.
- Sauté the Vegetables: In the same skillet, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant. Add this mixture to the slow cooker with the beef.
- Add Liquids and Seasonings: Pour the beef broth, red wine, and diced tomatoes over the beef and vegetables in the slow cooker. Add the bay leaves, thyme, and oregano. Stir gently to combine all the ingredients.
- Slow Cook the Beef: Cover the slow cooker and set it to cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender and can be easily shredded with a fork.
- Prepare the Gremolata: In a small bowl, combine the lemon zest, chopped parsley, and minced garlic. This gremolata will be used to garnish the beef roast just before serving.
- Serve: Once the beef is cooked, remove the bay leaves and discard them. Slice or shred the beef, and serve it hot with the vegetables and sauce from the slow cooker. Sprinkle the gremolata over the top just before serving to add a fresh burst of flavor.
Extra Tips:
To enhance the flavors, consider marinating the beef with the salt, pepper, and a bit of olive oil a day ahead. This allows the spices to permeate the meat more thoroughly.
Additionally, if you prefer a thicker sauce, you can whisk in a slurry of cornstarch and water during the last hour of cooking. Finally, if you don’t have a slow cooker, this recipe can also be adapted for a Dutch oven, allowing you to sear and cook the beef in the same pot.
Venetian-Style Beef With White Wine and Bay Leaves
Venetian-Style Beef with White Wine and Bay Leaves is a classic Italian dish that brings together the richness of slow-cooked beef with the aromatic flavors of white wine and bay leaves. This dish is perfect for a cozy family dinner or a gathering with friends, offering a taste of Italy’s comforting cuisine.
The beef is cooked until tender and infused with the subtle notes of the bay leaves, complemented by the depth of the white wine. The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that’s both hearty and elegant.
Served with a side of creamy polenta or crusty bread, this Venetian-style beef becomes a complete meal that’s bound to impress. Its simplicity in ingredients belies the complexity of flavors, making it a favorite among Italian beef recipes.
Ingredients (Serves 4-6):
- 3 lbs beef roast (such as chuck or brisket)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups dry white wine
- 4 bay leaves
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
Cooking Instructions:
- Prepare the Beef: Season the beef roast generously with salt and pepper on all sides.
- Sear the Beef: In a large skillet over medium-high heat, add olive oil. Once hot, sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the beef to a slow cooker.
- Sauté Vegetables: In the same skillet, add the sliced onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Deglaze with Wine: Pour the white wine into the skillet with the onions and garlic, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Assemble in Slow Cooker: Pour the wine and onion mixture over the beef in the slow cooker. Add the bay leaves, beef broth, tomato paste, thyme, carrots, and celery.
- Cook: Cover and cook on low for 8-10 hours, or until the beef is fork-tender.
- Serve: Remove the bay leaves before serving. Slice the beef and serve with its juices and vegetables.
Extra Tips:
For the best results, choose a cut of beef that benefits from slow cooking, like chuck or brisket. The key to a flavorful dish is in the searing; make certain the beef is well-browned to develop a deep, rich flavor.
For a thicker sauce, you can remove some of the cooking liquid, reduce it on the stove, and then stir it back into the dish. If you prefer a hint of sweetness, consider adding a small amount of sugar or a splash of balsamic vinegar to the sauce during the last hour of cooking.
Slow-Cooked Porcini Mushroom Beef Roast
Experience the aromatic and rich flavors of Italy with this Slow-Cooked Porcini Mushroom Beef Roast. This recipe combines the earthiness of porcini mushrooms with succulent beef, slow-cooked to perfection. As the beef simmers, it absorbs the robust flavors, creating a melt-in-your-mouth dish that’s sure to impress your family or dinner guests.
Ideal for a cozy family dinner or a special occasion, this Italian-inspired dish is both comforting and elegant. The beauty of this recipe lies in its simplicity and the depth of flavors it achieves with minimal effort. The slow cooking process allows the beef to become tender and juicy, while the porcini mushrooms add an irresistible umami flavor.
This dish serves 4-6 people, making it perfect for a family meal or a small gathering. Pair it with a side of creamy polenta or crusty Italian bread to soak up the delicious sauce.
Ingredients:
- 3 pounds beef chuck roast
- 1 ounce dried porcini mushrooms
- 2 cups beef broth
- 1 cup dry red wine
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Cooking Instructions:
- Prepare the Mushrooms: Begin by soaking the dried porcini mushrooms in 1 cup of hot water for about 20 minutes until they’re rehydrated and soft. Once rehydrated, remove the mushrooms, chop them, and set them aside. Reserve the soaking liquid by straining it through a fine mesh sieve lined with a paper towel to remove any grit.
- Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker.
- Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant. Stir in the tomato paste and cook for another minute.
- Combine Ingredients: Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes. Add the beef broth, reserved mushroom soaking liquid, thyme, rosemary, and chopped porcini mushrooms. Stir well to combine.
- Slow Cook the Roast: Pour the aromatic mixture over the beef in the slow cooker. Cover and cook on low for 8 to 9 hours, or until the beef is tender and easily pulls apart with a fork.
- Serve: Once cooked, carefully remove the beef from the slow cooker and slice or shred as desired. Serve the beef with the rich mushroom sauce poured over the top, garnished with chopped fresh parsley.
Extra Tips:
For the best results, use a good quality beef chuck roast as it has the right amount of marbling to become tender during the long cooking process. If you prefer a thicker sauce, you can remove the beef once it’s cooked and let the sauce simmer uncovered on high heat in the slow cooker for an additional 15-20 minutes to reduce slightly.
Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as the flavors continue to meld.
Savory Beef Roast With Sun-Dried Tomatoes and Basil
This Slow-Cooked Italian Beef Roast with Sun-Dried Tomatoes and Basil is the perfect dish for a cozy dinner with family or friends. The slow-cooked method allows the flavors to fully develop, resulting in a tender and juicy roast that’s bursting with savory goodness.
The combination of sun-dried tomatoes and fresh basil adds a rich, aromatic dimension to the dish, making it a standout on any dinner table. Whether you’re preparing for a special occasion or simply craving a hearty meal, this recipe promises to deliver a satisfying culinary experience.
The beauty of this recipe lies in its simplicity and depth of flavor. By using a slow cooker, you can achieve that melt-in-your-mouth texture that’s so characteristic of well-cooked roasts.
The sun-dried tomatoes infuse the beef with a tangy sweetness, while the basil adds a fresh, herbaceous note that complements the richness of the meat. As it cooks, the kitchen will be filled with an irresistible aroma that will have everyone keenly anticipating the meal.
Perfect for serving 4-6 people, this dish is sure to become a favorite in your recipe repertoire.
Ingredients:
- 3 pounds beef chuck roast
- 1 cup sun-dried tomatoes, chopped
- 1 cup beef broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and black pepper on all sides. This will enhance the flavor of the meat and help form a nice crust during browning.
- Brown the Meat: In a large skillet, heat the olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned. This should take about 3-4 minutes per side. Once browned, transfer the beef to the slow cooker.
- Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant. This step helps to build a flavorful base for the roast.
- Combine Ingredients: Add the sautéed onions and garlic to the slow cooker. Then, add the chopped sun-dried tomatoes, beef broth, balsamic vinegar, dried oregano, and half of the fresh basil leaves. Stir to combine, making sure the beef is well-coated with the mixture.
- Slow Cook: Cover the slow cooker and set it on low heat. Allow the beef to cook for 8-9 hours, or until it’s tender and easily pulls apart with a fork. The long cooking time allows the flavors to meld beautifully.
- Finish and Serve: Once cooked, adjust the seasoning with additional salt and pepper if needed. Garnish with the remaining fresh basil leaves before serving. Serve the beef roast with your favorite side dishes, such as mashed potatoes or a fresh green salad.
Extra Tips:
To guarantee maximum flavor, choose high-quality beef chuck roast, as it has the right amount of marbling that keeps the meat moist and tender during the long cooking process.
If you prefer a more intense tomato flavor, consider adding a tablespoon of tomato paste along with the other ingredients. Additionally, you can make this recipe a day in advance; the flavors will develop even further, and it will be easier to skim off any excess fat that solidifies on the surface once chilled.
Enjoy this dish with a glass of red wine for a truly Italian dining experience.
Piemontese Red Wine and Herb Beef Pot Roast
Piemontese Red Wine and Herb Beef Pot Roast is a traditional Italian dish that brings together the rich flavors of Piemontese cuisine with the tender, succulent texture of a slow-cooked pot roast. Originating from the Piedmont region in Italy, this dish is renowned for its use of robust red wine and aromatic herbs, creating a deeply flavorful and comforting meal.
The slow cooking process allows the beef to absorb the complex flavors of the wine and herbs, resulting in a melt-in-your-mouth experience that’s perfect for family gatherings or special occasions. This recipe serves 4-6 people, making it an ideal choice for a cozy dinner party or a hearty family meal.
The dish begins with a well-marbled beef roast, which is seared to perfection and then slow-cooked with a medley of fresh herbs, vegetables, and a generous pour of red wine. The combination of these ingredients creates a savory sauce that complements the tender beef, making it a memorable centerpiece for any dining table.
Pair this pot roast with creamy mashed potatoes or rustic bread to soak up every drop of the flavorful sauce.
Ingredients:
- 3 pounds beef chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup red wine (preferably Barolo or Barbera)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and freshly ground black pepper on all sides. This step is essential for enhancing the flavor of the meat.
- Sear the Beef: In a large Dutch oven or heavy pot, 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. Remove the beef from the pot and set it aside.
- Cook the Aromatics: In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables until they’re softened and the onion is translucent, about 5-7 minutes.
- Deglaze the Pot: Pour the red wine into the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce slightly and enhance its flavor.
- Combine Ingredients: Return the beef roast to the pot. Add the beef broth, tomato paste, balsamic vinegar, dried thyme, dried rosemary, and bay leaves. Stir to combine all ingredients, ensuring the beef is submerged in the liquid.
- Slow Cook: Cover the pot with a lid and reduce the heat to low. Allow the pot roast to simmer gently for 3 to 4 hours, or until the beef is tender and easily shreddable with a fork. Check occasionally and add more broth if necessary to keep the beef covered.
- Serve: Once the beef is tender, remove the bay leaves and discard them. Slice or shred the beef, and serve it with the vegetables and sauce from the pot. Garnish with freshly chopped parsley for a burst of color and freshness.
Extra Tips:
For the best results, choose a well-marbled cut of beef, as the fat will render during cooking, adding flavor and moisture to the dish. If you prefer a thicker sauce, you can remove the beef after cooking and simmer the sauce over medium heat to reduce it further.
Additionally, the pot roast can be made a day in advance; the flavors will deepen overnight, making it even more delicious when reheated. Enjoy this Piemontese Red Wine and Herb Beef Pot Roast with a glass of the same wine used in cooking for a perfect pairing.
Slow-Cooked Beef With Italian Sausage and Peppers
Indulge in the rich flavors of Italy with this Slow-Cooked Beef With Italian Sausage and Peppers recipe. This dish combines the tender succulence of beef roast with the robust flavors of Italian sausage, all slow-cooked to perfection. The addition of vibrant bell peppers and aromatic herbs creates a symphony of flavors that meld beautifully over several hours of cooking.
Perfect for a comforting family dinner or a gathering with friends, this dish is sure to impress with its depth of flavor and hearty appeal. The slow cooking process allows the beef to become incredibly tender while absorbing the savory spices of the Italian sausage. The peppers add a sweet contrast to the robust meats, creating a balanced and flavorful dish.
This recipe serves 4-6 people, making it an excellent choice for a small dinner party or a weekend family meal. With minimal hands-on time, you can set it and forget it, letting the slow cooker do all the hard work while you relax or tend to other tasks.
Ingredients:
- 3 pounds beef chuck roast
- 1 pound Italian sausage, sliced
- 2 large red bell peppers, sliced
- 2 large green bell peppers, sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Cooking Instructions:
- Prepare the Ingredients: Start by slicing the Italian sausage into rounds and the bell peppers into strips. Slice the onion and mince the garlic, setting them aside for later use.
- Brown the Meats: In a large skillet, heat the olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 4-5 minutes per side. Remove the beef and place it in the slow cooker. In the same skillet, add the sliced Italian sausage and cook until browned. Transfer the sausage to the slow cooker.
- Sauté Vegetables: In the same skillet, add the sliced onions and garlic. Sauté for about 2-3 minutes or until the onions become translucent. Add the sliced bell peppers to the skillet and cook for an additional 3-4 minutes until they begin to soften.
- Combine Ingredients in Slow Cooker: Add the sautéed vegetables to the slow cooker on top of the beef and sausage. Pour in the diced tomatoes (with juices), beef broth, and tomato paste. Sprinkle the Italian seasoning, salt, black pepper, and red pepper flakes over the mixture.
- Cook: Cover the slow cooker with its lid and set it on low. Cook for 8-10 hours or until the beef is fork-tender and the flavors have melded together beautifully.
- Serve: Once cooked, gently shred the beef with two forks and stir it into the sauce. Serve the beef, sausage, and peppers over pasta, rice, or alongside crusty Italian bread for a complete meal.
Extra Tips:
For an extra layer of flavor, consider deglazing your skillet with a splash of red wine after browning the meats. This will help lift any caramelized bits from the bottom of the pan, adding depth to your dish.
If you prefer a little heat, don’t hesitate to increase the amount of red pepper flakes. Additionally, you can prepare this dish a day in advance; it often tastes even better the next day as the flavors continue to develop.
