By This Tuscan-Style Slow-Cooked Beef Roast balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Tuscan-Style Slow-Cooked Beef Roast captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Tuscan-Style Slow-Cooked Beef Roast becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 lb beef chuck roast
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 can (14 oz) diced tomatoes
1/2 cup tomato paste
1 tbsp balsamic vinegar
2 tsp dried oregano
2 tsp dried thyme
1 tsp dried rosemary
2 large carrots, chopped
2 stalks celery, chopped
Salt and pepper to taste
PREPARATION STEPS
Heat olive oil in a large pan, season the beef with salt and pepper, and sear until browned on all sides.
Remove the beef, and in the same pan, sauté the onion and garlic for 3-4 minutes.
Add in the tomato paste, diced tomatoes, balsamic vinegar, oregano, thyme, and rosemary, stirring well.
Transfer beef and tomato mixture to a slow cooker. Pour in the beef broth and add carrots and celery.
Cover and cook on low for 6-8 hours, or until the beef is tender.
Shred the beef and serve with the vegetables and sauce.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
