Zupa Tuscana
A slow-cooked beef pot roast with vegetables and herbs, served in a bowl with rich gravy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck Roast | 1 | Kilogram |
| Carrot | 4 | Count |
| Potato | 5 | Count |
| Onion | 2 | Count |
| Celery Stalk | 3 | Count |
| Garlic | 4 | Clove |
| Beef Broth | 500 | Milliliter |
| Red Wine | 250 | Milliliter |
| Tomato Paste | 2 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Thyme | 1 | Bunch |
| Rosemary | 1 | Bunch |
| Bay Leaf | 2 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Preheat the oven to 160 degrees Celsius.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Season the beef chuck roast with salt and black pepper.
- Sear the beef on all sides until browned, about 4 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, celery, and garlic. Sauté until onions are translucent.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add potatoes, thyme, rosemary, and bay leaves.
- Cover the pot and transfer to the preheated oven. Cook for 3 to 4 hours, or until the beef is tender.
- Remove the pot from the oven and let it rest for 10 minutes before serving.
Prep
- Thaw beef chuck roast in the refrigerator overnight if frozen.
Kitchen equipment
Oven-safe PotMeat Thermometer