Spicy Tomato Braised Pot Roast

Spicy Tomato-Braised Pot Roast has become the dish I turn to on cozy weekends when I want something hearty with just the right punch of flavor. The slow simmering infuses the beef with a subtle heat that brings life to any cold day. Pair it with creamy polenta or buttery mashed potatoes and every bite feels like comfort and celebration.

I first put this together on a chilly Sunday and was amazed that the slow cooker did all the work. My family now asks for it when we want a meal that brings us together at the table, and I love how just a handful of ingredients can taste so rich and deep.

Ingredients

• Dry red wine: brings backbone and deglazes beautifully look for a bottle you’d enjoy drinking
• Tomato paste: adds intense concentrated flavor choose a can with just tomatoes on the label
• Calabrian peppers or crushed red pepper: bring a slow-building heat use only a little for gentle warmth
• Italian seasoning: infuses herbal notes check freshness for big aroma
• Kosher salt and ground black pepper: highlight and balance the flavors choose flaky salt if possible
• Large carrot: sweetens and adds body pick one that feels heavy for its size
• Small onion: lays an aromatic foundation should be firm and glossy
• Garlic: delivers pops of warmth and depth look for plump firm cloves
• Boneless beef chuck roast: rich flavor and perfect marbling find one with even fat for juicy slices
• Fresh basil: adds a pretty finish and a splash of brightness at serving tender leaves are best

Step-by-Step Instructions

Prepare the Sauce:

Whisk together the wine tomato paste Calabrian chiles or crushed red pepper Italian seasoning and a quarter teaspoon salt in your slow cooker You want the mixture to be smooth and integrated with no lumps of tomato paste

Layer the Aromatics:

Add chopped carrot onion and garlic directly to the pot Give everything a gentle stir so the vegetables are evenly coated with the sauce Purposely scatter the veggies for good flavor distribution around the meat later

Season and Add the Beef:

Pat the chuck roast dry then rub with the remaining salt and ground pepper This ensures the crust develops flavor as it cooks Place the beef gently into the slow cooker nestling it over the vegetables

Slow Cook:

Cover and set your slow cooker for four hours on high or eight hours on low The beef is ready when a fork pulls it apart easily and the sauce has thickened slightly The longer it goes the richer the flavor and tenderness

Finish and Serve:

Skim any surface fat from the sauce Using a sharp knife slice the beef against the grain for maximum tenderness Arrange on a platter spoon the luscious sauce over and finish with fresh basil leaves for color and aroma

Pin it

One of my favorite parts is swirling fresh basil on top just before serving It reminds me of sitting at my grandmother’s table where herbs from her garden always finished a meal My kids love piling the pot roast high onto mashed potatoes and dunking every bite in the spicy tomato sauce

Storage Tips

Let leftovers cool to room temperature before transferring to an airtight container The sauce and beef can keep in the fridge for up to four days and enjoy even better flavor the next day For longer storage freeze individual slices with a portion of sauce in zip top bags Thaw in the fridge overnight and reheat gently

Ingredient Substitutions

If Calabrian chiles are hard to find substitute with a modest amount of crushed red pepper This keeps the heat gentle and approachable No red wine Use beef broth with a splash of balsamic vinegar for depth If you are out of tomato paste double up on diced tomatoes but simmer longer to thicken

Serving Suggestions

This pot roast shines over creamy polenta classic mashed potatoes or pappardelle pasta For a lighter option spoon over roasted cauliflower rice A simple arugula salad pairs perfectly to balance the richness

A Little History

Braising tough cuts of beef in a spicy tomato sauce is a classic move in many Italian kitchens The combination of Calabrian chiles and basil is inspired by southern Italian cooking where bold flavors and simplicity rule I always think of nonnas letting hearty meals bubble all afternoon filling homes with warmth

Frequently Asked Questions

→ Can I substitute Calabrian chiles?

Yes, crushed red pepper works well if Calabrian chiles aren't available; adjust to your heat preference.

→ What's the best way to serve this dish?

Try serving over creamy polenta, mashed potatoes, or pasta to soak up the flavorful tomato sauce.

→ Can this dish be made ahead?

Absolutely. Store in the refrigerator for up to four days or freeze for up to three months for convenience.

→ What cut of beef should I use?

Boneless beef chuck roast is recommended as it becomes tender and flavorful after slow cooking.

→ Is this dish suitable for special diets?

It's naturally gluten-free, low-carb, and free of dairy, soy, nuts, and eggs, making it versatile for many diets.