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Liz Berg
Prep Time 20 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 30 mins
Course Main
Servings 4 to 6 servings


  • 3-3½ pound chuck roast large pieces of fat trimmed
  • 3 tablespoons olive oil
  • teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper Coupons
  • 4 cloves you may want to wrap them in cheesecloth for easy retrieval
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 2 cups beef broth
  • 1 cup red wine
  • 1 box Pomì Organic Chopped Tomatoes and juice 26.46 ounces
  • 1 large yellow onion sliced
  • 2 pounds carrots peeled and cut into large chunks
  • 2 pounds small red potatoes larger ones may be sliced in half


  • Preheat oven to 350º. Heat oil in a large Dutch oven. Season the beef with salt and pepper and sear both sides, until well browned. Remove from heat.
  • Add beef broth, red wine, cloves, bay leaves, thyme, Pomì tomatoes, and sliced onions. Place lid on Dutch oven and cook for 2 hours.
  • Add carrots and potatoes and cook for another hour or until vegetables are tender.
  • Shred beef into large chunks, discarding any visible fat. Remove bay leaves and cloves. Serve beef, carrots and potatoes topped with pan juices.