I consider myself very fortunate to work with Mary Ann Esposito, the founder and host of the popular PBS Television series Ciao Italia, and an expert on Italian regional cooking.  The inspiration for this dish comes from Mary Ann Esposito’s cookbook Ciao Italia Family Classics, though my preparation technique differs slightly.  My family is part Irish and part Italian, so Italian-inspired meals are always welcomed by my family.  I use a Cotes Du Rhone wine from France, which is one of my favorites for this dish and beef stew.  If you want to stay in the Italian realm, you could also try a Valpolicella.  The good thing about this recipe is it only uses 1 cup of wine, which leaves plenty leftover in the bottle to serve with the meal.


2 t salt

1 t coarsely ground black pepper

2 t dried oregano

2.5 to 3.5-pound boneless chuck roast

2 T extra virgin olive oil

1 medium onion coarsely chopped

1 large carrot coarsely chopped

1 garlic cloves minced

1 cup dry red wine

1 28 oz. can crushed plum tomatoes

1 sprig rosemary

2 sprigs basil

2 sprigs flat-leaf parsley

Rice, pasta, or mashed potatoes to serve with the dish


Mix the salt and pepper and oregano together and rub them all over the roast.  Preheat oven to 300 degrees.  Place a 5 qt Dutch oven on the burner and heat over medium heat.  When the pan is hot, add olive oil.  Place chuck roast in hot oil and brown on all sides.  When the roast is brown, remove it from the pan.  Add carrot, onion, and garlic to the pot and continue to cook until the onion is soft for about 5 minutes.  After 5 minutes add the wine and deglaze the pan.  Add the canned tomato to the pot and stir to combine.  Add the rosemary, basil, and parsley to the cooking sauce and stir.  Place chuck roast back into the pot with the sauce and cover with a lid.  Place covered pot in a heated 300-degree oven and cook for 3 hours or until the meat is fork-tender.