Italian Style Pot Roast

This easy Italian Pot Roast has flavorful and juicy, fork-tender beef smothered in a deep rich gravy.

Prep: 15 minutes - Cook/Bake: 4 hours 14 minutes - Serves: 8

• 3            tablespoons olive oil
• 1            boneless chuck or top round roast (about 3 1/2 pounds)
• 2            teaspoons salt
• 1            teaspoon black pepper
• 3            medium carrots, coarsely chopped
• 1            large fennel bulb, coarsely chopped
• 1            medium yellow onion, coarsely chopped
• 1            tablespoon Italian seasoning
• 1/3       cup balsamic vinegar
• 4            sprigs fresh rosemary
• 1            can (14.5 ounces) diced tomatoes
• 2            cups beef broth

1. Preheat oven to 300°. In 5- to 6-quart Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle roast with salt and pepper; add to Dutch oven and cook 8 minutes or until browned, turning to brown all sides. Transfer roast to plate.

2. In Dutch oven, heat remaining 1 tablespoon oil over medium heat. Add carrots, fennel, onion and seasoning; cook 5 minutes or until starting to brown, stirring frequently. Add vinegar; cook 1 minute, scraping browned bits from bottom of Dutch oven with wooden spoon. Stir in rosemary, tomatoes with their juice and broth; increase heat to high and heat to a simmer. Add roast; cover tightly with oven-safe lid or aluminum foil, transfer to oven and bake 4 hours or until roast is fork-tender. 

3. Transfer roast to cutting board and shred with 2 forks; serve with vegetables and 2 cups sauce.

Approximate nutritional values per serving (3/4 cup meat, 1/2 cup vegetables, 1/4 cup sauce): 498 Calories, 32g Fat, 11g Saturated Fat, 163mg Cholesterol, 832mg Sodium, 9g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 42g Protein