Pot roast Cacciatore
Slow-cooked tomatoes, onion, garlic and mushrooms make a heavenly sauce. Add a roast and some potatoes to the simmering pot and you have a rustic Italian feast. You’ll even have enough roast left for a second meal.
Cook time: 3 hours 15 minutes
Total time: 3 hours 15 minutes
- Cooking spray
- 2 pounds boneless chuck roast, all visible fat discarded
- 2 14.5-ounce cans no-salt-added diced tomatoes, drained
- 1 large onion, chopped
- 6 ounces button mushrooms, sliced
- 4 medium garlic cloves, coarsely chopped
- 1 tablespoon fresh oregano, coarsely chopped
- ½ teaspoon salt
- Pepper to taste
- 4 medium red potatoes, halved (about 6 ounces each)
- Heat a Dutch oven over medium-high heat. Remove from the heat and lightly spray with cooking spray. Brown the roast on all sides, about 3 minutes on each.
- Add the remaining ingredients except the potatoes. Distribute evenly around the roast. Reduce the heat to low. Cook, covered, for 1 hour 30 minutes.
- Arrange the potatoes around the meat, submerging them as much as possible in the cooking liquid. Cook, covered, for 1 hour 30 minutes to 1 hour 45 minutes, or until the meat is tender enough to break apart with a fork.
- Remove the meat from the Dutch oven. Slice the meat against the grain. Set aside half the meat (about 12 ounces) for another use. Place the remaining meat on plates. Transfer the vegetables to the plates. Spoon the sauce over all.