Italian Beef (Pot Roast Style)

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Anything that starts with Italian has to be amazing! Try Italian Beef (Pot Roast Style) for dinner! This Italian and Paleo recipe.

 

Ingredients

  • Ingredients for Beef
  • 1 boneless beef chuck eye roast (about 3 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons crushed red pepper
  • 6 cloves Garlic, roughly chopped
  • 1/2 cup dry red wine
  • 3 cups beef stock
  • 2 sprigs fresh thyme
  • Sweet Peppers Ingredients
  • 4 green bell peppers, seeded and cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Sea salt and freshly ground black pepper

Directions

  1. Directions for the Pot Roast:

    Preheat the oven to 300 degrees F and position a rack in the middle position. Liberally sprinkle the entire roast with sea salt and pepper.

     

  2. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.

  3. Transfer the roast to a plate and reduce the heat to medium. Add in onions and sauté, stirring occasionally until just beginning to brown, 8 to 10 minutes.

  4. Add the Italian seasoning and crushed red pepper and sauté until fragrant. Add the garlic and saute until fragrant, about 30 seconds.

  5. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer.

  6. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven.

  7. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours.

  8. Increase the oven heat to 350 degrees F. Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot.

  9. Bring to a simmer and adjust the seasoning if necessary. Once cooled, pull the meat into smaller chunks and put on a platter to serve. You can also set out endive leaves for dipping!

  10. Directions for Sweet Peppers:

    Toss the pepper strips with the oil, garlic powder and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

  11. To plate: Simmer the jus until very flavorful and hot. Place some beef on a plate, then some sweet peppers.

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