Tuscan Pot Roast

With the holidays wrapping up and the New Year rolling in soon, I thought I would share this Tuscan Pot Roast recipe. It is a great dish to throw on the stove and forget about while you entertain company or watch football games on New Year's Day.  My sister Carol made this at a cooking class and since then she has been serving it to company as it is elegant, delicious, and easy.  I made it for dinner when my cousin was in town and she and my husband were ready to lick the plate.  Tim declared it the best recipe that I have made since Kelsey and I started K&K Test Kitchen.  I served it with Pappardelle noodles and my sister recommends baked polenta.  Either way this dish is a winner;  this photo does not do it justice.  Give it a try and I am sure you will add this to your go to dishes for company.

Tuscan Pot Roast

1 (2-1/2 to 3 lbs) boneless beef chuck roast
2 teaspoon salt divided use
1/2 tsp ground pepper divided use
1 cup chopped onions
1 tablespoon minced garlic
1/2 cup red wine (Pinot Noir or Merlot)
1 28oz can crushed tomatoes in tomato puree
2 bay leaves
1/2 cup chopped fresh basil, divided use
1 teaspoon dried oregano
Pinch of crushed red peppers
1/2 cup halved pitted Kalamata Olives (optional)

Carrots (optional)

Season beef with half the salt and pepper. Heat oil in dutch oven. Add roast and cook for 10 to 12 minutes or until browned on all sides. Remove roast and set aside.

Add onions to pot and cook over medium heat until soft and golden (about 10 minutes) stirring occasionally. Add garlic and cook for 30 seconds. Add wine increase heat and bring to boil, scraping up any browned bits from bottom of pan. Add tomatoes, bay leave, half the basil, oregano, and crushed red pepper flakes. Add remaining salt and pepper bring to boil, then reduce heat and simmer for 10 minutes.

Return beef and any juices to pot, cover and simmer for 2 to 3 hours or until beef is tender. Remove beef from pan and cover loosely with foil.

Add olives to sauce and boil until slightly reduced, add remaining basil and season to taste. Slice beef and serve topped with sauce.