Tuscan Herb-Crusted Italian Beef

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 8
★★★★★
Be the First to Review!

This Tuscan Herb-Crusted Italian Beef is a savory, comforting dish perfect for a cozy evening. The blend of hearty herbs and tender beef creates an irresistible aroma and flavor. It's a dish that's easy enough for a weeknight but impressive enough for guests.

Ingredients for Tuscan Herb-Crusted Italian Beef

Beef chuck roast is the star of this dish, known for its rich flavor and tenderness when cooked slowly. Olive oil helps the herbs adhere to the meat while adding depth. The trio of dried rosemary, thyme, and basil brings a classic Italian aroma and taste, complementing the beef beautifully. Garlic adds a punch of savory flavor that marries well with the herbs. Beef broth and red wine create a rich, flavorful cooking liquid that enhances the beef. Pepperoncini peppers and their juice introduce a subtle tang and heat, balancing the richness. Finally, a cornstarch slurry thickens the sauce, making it luxuriously smooth.

Tips & Tricks

  • Ensure the beef is at room temperature before searing to get an even cook.
  • Use a quality red wine you enjoy drinking for the best flavor in your sauce.
  • Let the beef rest before slicing to keep it juicy.

Serving Suggestions

This Tuscan Herb-Crusted Italian Beef pairs wonderfully with creamy mashed potatoes or a rustic crusty bread to mop up all the delicious sauce. A side of roasted vegetables or a fresh salad with a light vinaigrette also complements the rich flavors beautifully.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, brisket or a bottom round roast would also work well.
Is there a substitute for red wine?
Yes, you can use additional beef broth with a splash of balsamic vinegar.

Tuscan Herb-Crusted Italian Beef Recipe Walkthrough

First, preheat your oven to 325°F to get it ready for the roast. Mix together your salt, pepper, rosemary, thyme, and basil in a small bowl. This is your herb rub. Now, coat your beef chuck roast with olive oil. This helps the herbs stick and adds flavor. Once oiled up, massage the herb mixture onto the beef, ensuring it's well-covered.

Heat a dash of oil in a large Dutch oven over medium-high heat. Once hot, sear the beef on all sides. This step locks in the juices and adds a rich, caramelized flavor. After searing, take the beef out and set it aside. In the same pot, add your sliced onions and minced garlic. Sauté these for a couple of minutes, just until they start to soften and the garlic becomes fragrant.

Pour in the beef broth, red wine, pepperoncini, and their juice, stirring to combine. This liquid is going to infuse the beef with even more flavor. Place the beef back into the pot, cover it, and transfer it to the oven. Let it roast for about 3 hours, or until it’s tender enough to pull apart with a fork.

Once done, remove the beef and let it rest. Meanwhile, mix cornstarch with cold water to make a slurry. Add this to the pot and simmer until the sauce thickens. Slice the beef and serve it with the luscious sauce poured over top.

Why You'll Love This Recipe

  • Rich and flavorful with a Tuscan twist.
  • Satisfyingly tender and juicy.
  • Makes your kitchen smell amazing while it cooks.
  • Simple preparation with a gourmet result.

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried basil
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine
1 large onion, sliced
5 pepperoncini peppers
1/4 cup pepperoncini juice
1 tbsp cornstarch
2 tbsp cold water

Step-by-step Instructions

1. Preheat oven to 325°F.
2. In a small bowl, mix together salt, pepper, rosemary, thyme, and basil.
3. Rub the beef chuck roast with olive oil and coat with the herb mixture.
4. In a large Dutch oven, heat a small amount of oil over medium-high heat. Sear the beef on all sides until browned.
5. Remove the beef and set aside. In the same pot, add onions and garlic, sauté for 2-3 minutes.
6. Add beef broth, red wine, pepperoncini, and pepperoncini juice, stirring to combine.
7. Return the beef to the pot, cover, and transfer to the oven. Roast for 3 hours or until tender.
8. Remove the beef from the pot and let it rest.
9. In a small bowl, mix cornstarch and cold water to create a slurry. Add to the pot and simmer until the sauce thickens.
10. Slice the beef and serve with the sauce.

Ratings and Comments

Thank you for your rating!