All posts
RecipesSeptember 8, 2026 · 6 min read
Italian Chuck Roast
Slow-roasted chuck roast in tomato puree with Italian seasoning, served with garlic mashed potatoes.
A cozy Dutch-oven dinner: seared chuck roast braised low and slow in tomato puree until fork-tender, plated with a mound of garlic mashed potatoes.
Italian Chuck Roast
Ingredients
- 2 lbs chuck roast
- 1 large onion, chopped
- 1 (24 oz) jar tomato puree
- 1 tbsp minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 2 tbsp avocado oil
- 8 oz water or beef broth
- Salt and pepper, to taste
Instructions
- 01Preheat oven to 300°F (150°C).
- 02Season the chuck roast generously with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- 03Heat avocado oil in a Dutch oven over medium heat. Sear the chuck roast for approximately 4 minutes per side until browned.
- 04Add the chopped onion and minced garlic to the Dutch oven, cooking for about 2 minutes until softened.
- 05Pour the tomato puree over the meat. Add the water or beef broth to the empty tomato puree jar, shake to combine, and pour into the Dutch oven.
- 06Cover the Dutch oven with its lid. Transfer to the oven and roast for 3 to 3.5 hours, or until the meat is tender.
On the side
Garlic mashed potatoes to soak up every bit of that tomato sauce. (I'm just noticing I forgot to add the parsley to the potatoes.)
Garlic Mashed Potatoes
Ingredients
- 5 lbs Russet potatoes, peeled and cut into 1-inch cubes
- 1 to 2 tbsp kosher salt (for boiling water)
- Cold water, as needed
- ½ cup (1 stick) unsalted butter, softened
- ½ to 1 cup whole milk, warmed
- 2 to 3 tbsp minced fresh garlic (or 1 to 2 tsp garlic powder)
- 1 tbsp finely chopped fresh parsley (or dried parsley flakes)
Instructions
- 01Scrub, peel, and cube the potatoes into uniform 1-inch pieces to ensure even cooking.
- 02Transfer the cubed potatoes to a large stockpot and cover with cold water by at least 1 inch.
- 03Generously season the water with 1 to 2 tablespoons of salt. Bring to a boil over high heat, then reduce to medium-high and simmer for approximately 15 to 20 minutes.
- 04Test for doneness using a fork; the potatoes should be tender and easily pierced. Remove from heat and drain thoroughly in a colander.
- 05Return the drained potatoes to the warm pot or transfer to a large mixing bowl.
- 06Add the softened butter, warm milk, garlic, and parsley.
- 07Mash using an electric hand mixer or potato masher on low speed until smooth, fluffy, and free of lumps. Adjust seasoning with salt and pepper to taste, and serve warm.
Reader kitchen
Rate & review
Made this recipe? Leave a star rating and a note for the next cook. No account needed.
No ratings yet — be the first
What others said
