Italian Chuck Roast with Tagliatelle
A hearty Italian-inspired dish featuring tender roast chuck and served with a delicious homemade tagliatelle.
Ingredients
- ●1.5 lbs beef chuck roastpreferably with a good balance of fat and lean meat
- ●1 lb tagliatelle pastahomemade or store-bought
- ●3 tbsp olive oilfor cooking the roast and pasta
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 tsp dried basiloptional
- ●1 tsp dried oreganooptional
- ●to taste saltpreferably sea salt
- ●to taste black pepperpreferably freshly ground
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Season the beef chuck roast with salt and black pepper.
- 3
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the roast on all sides until browned, about 2-3 minutes per side.
- 5
Remove the roast from the pot and set it aside.
- 6
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
- 7
Add the dried basil and oregano (if using) to the pot and cook for 1 minute.
- 8
Return the roast to the pot and add enough beef broth to cover the bottom of the pot.
- 9
Cover the pot with a lid and transfer it to the preheated oven.
- 10
Braise the roast for 2-3 hours, or until tender and easily shredded with a fork.
- 11
While the roast is cooking, cook the tagliatelle pasta according to package instructions.
- 12
Remove the roast from the pot and let it rest for 10-15 minutes before slicing.
- 13
Serve the sliced roast with the cooked tagliatelle pasta and spoon some of the braising liquid over the top.