Slow-braised pot roast with tomato-basil sauce is a hearty and comforting dish that brings warmth to any dinner table. This recipe combines tender, flavorful beef with a rich and tangy tomato-basil sauce, creating a satisfying meal perfect for family gatherings or cozy weeknight dinners.

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Why You’ll Love This Slow-Braised Pot Roast with Tomato-Basil Sauce

This slow-braised pot roast stands out for many reasons. First, the long cooking time allows the meat to become incredibly tender, making each bite melt in your mouth. The combination of savory beef broth and sweet tomatoes creates a delicious sauce that enhances the flavor of the roast.

Plus, serving it over creamy risotto adds a luxurious touch. You’ll enjoy the delightful aroma that fills your kitchen as this dish simmers, making it a must-try for anyone looking to impress their family or guests.

How to Make Slow-Braised Pot Roast with Tomato-Basil Sauce

Ingredients:

3 to 4 pounds chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
2 cups Arborio rice
6 cups chicken or vegetable broth
1 cup grated Parmesan cheese
2 tablespoons butter
Fresh basil leaves for garnish

Step-by-Step Instructions:

Prepare the Roast: Season the chuck roast generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides, creating a flavorful crust.
Sauté the Vegetables: Remove the roast from the pot and set it aside. Add the chopped onion and minced garlic to the pot, cooking until softened and fragrant.
Create the Sauce: Stir in the diced tomatoes, beef broth, dried basil, oregano, and bay leaf. Mix well, then return the roast to the pot, nestling it into the sauce.
Slow-Braise: Cover the pot and reduce the heat to low. Let the roast simmer for 3-4 hours, or until the meat is tender enough to pull apart easily with a fork.
Cook the Risotto: While the roast is cooking, prepare the risotto. In a separate pot, bring the chicken or vegetable broth to a simmer. In another pan, toast the Arborio rice in a little olive oil until lightly golden. Gradually add the simmering broth to the rice, stirring continuously until the risotto becomes creamy and cooked through.
Finish the Risotto: Once the risotto is cooked, stir in the grated Parmesan cheese and butter until melted and combined, creating a rich and creamy texture.
Plate and Garnish: Serve the pot roast over the creamy risotto. Garnish with fresh basil leaves for an added burst of flavor and color.

How to Serve Slow-Braised Pot Roast with Tomato-Basil Sauce

Serving slow-braised pot roast with tomato-basil sauce is simple. Place a generous portion of creamy risotto on each plate, then top it with a slice of the tender pot roast. Spoon over some of the rich tomato-basil sauce from the pot for a flavorful finish. For an extra touch, garnish with freshly chopped basil leaves. This dish pairs beautifully with a side of steamed vegetables or a fresh garden salad for a balanced meal.

How to Store Slow-Braised Pot Roast with Tomato-Basil Sauce

To store leftover pot roast, allow it to cool completely. Once cooled, transfer the remaining roast and sauce to an airtight container. Refrigerate for up to 3 days. For longer storage, you can freeze the pot roast and sauce in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm on the stove over low heat until heated through.

Tips to Make Slow-Braised Pot Roast with Tomato-Basil Sauce Perfect

Choose the Right Cut: Chuck roast is ideal for slow braising due to its marbling and connective tissue, which break down during cooking to keep the meat tender.
Brown the Meat: Take your time when browning the roast. A good sear adds depth to the flavor of the finished dish.
Season Generously: Don’t be shy with the seasoning. Well-seasoned meat makes a world of difference in taste.
Let It Rest: After cooking, let the roast rest for a few minutes before slicing. This allows the juices to redistribute, preventing dryness.

Flavor Variations

Feel free to customize the flavors in this recipe. Add red pepper flakes for a spicy kick, or include mushrooms for an earthy touch. You can also mix in vegetables like carrots and potatoes during the last hour of cooking for a one-pot meal. If you’re looking for a herb twist, try adding fresh herbs like thyme or rosemary instead of dried basil and oregano.

Pro Tips for Success

Always taste and adjust seasoning before serving. The flavor of the sauce can be modified to suit your family’s preferences.
For even richer flavor, consider marinating the roast overnight in a mixture of broth and herbs beforehand.
Use a meat thermometer. Cooking the roast to an internal temperature of 190°F ensures it will be tender and juicy.

FAQs About Slow-Braised Pot Roast with Tomato-Basil Sauce

Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use other cuts like brisket or round roast. Just keep in mind that cooking times may vary based on the thickness and fat content.

Q: Is it necessary to use Arborio rice for the risotto?
A: Arborio rice is recommended for its high starch content, which creates a creamy texture. However, you can substitute with other short-grain rice if needed.

Q: Can I make this dish in a slow cooker?
A: Absolutely! You can brown the meat on the stove and then transfer everything to a slow cooker. Cook on low for 6-8 hours for perfectly tender results.

Final Thoughts

Slow-braised pot roast with tomato-basil sauce is a comforting and delicious addition to any dinner table. With its blend of rich flavors and tender meat, this recipe is sure to become a family favorite.

Whether you’re cooking for a special occasion or a cozy meal at home, this dish delivers warmth and satisfaction. Try it today, and enjoy the wonderful blend of tastes and textures that will leave everyone asking for seconds!

Slow-Braised Pot Roast with Tomato-Basil Sauce