Braised Beef Pizzaiola

Imagine pot roast meets pizza night—tender beef braised in a vibrant tomato sauce loaded with bell peppers, olives, and garlic, finished with fresh basil and melted cheese. It's the kind of dish that fills your kitchen with irresistible aromas and demands a weekend commitment (the good kind).

Ingredients:

• 3-4 lb beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 bell peppers (red and yellow), sliced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 cup pitted olives
• 2 teaspoons dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• 1 cup mozzarella cheese, shredded

Method:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then sear on all sides until deeply browned (about 8 minutes total). Remove and set aside.
2. Add onion and garlic to the pot, cooking until softened (3 minutes). Stir in bell peppers and cook 2 minutes more.
3. Pour in tomatoes and broth, scraping up browned bits from the bottom. Add oregano and olives. Return beef to the pot.
4. Cover and braise in a 325°F oven for 3-4 hours, until beef is fork-tender.
5. Top with mozzarella cheese, return to oven uncovered for 5 minutes until melted. Garnish with fresh basil.

Full recipe at The Kitchn →

Chef's tip: Don't rush the searing step—those caramelized edges are pure flavor gold and make all the difference in the final sauce's depth.