Tuscan Pot Roast


  • 3-4 tablespoons of King’s Tuscan Herb Olive Oil
  • 14 pound beef chuck roast
  • 1/2 cup red wine or beef stock
  • 1/2 cup of water
  • 1 shallot, minced
  • 3-4 diced yellow potatoes
  • 1 cup mini carrots
  • 1 1/2 cup sliced portabella mushrooms
  • 2 teaspoons Worcestershire Sauce
  • 12-8 ounce cans of tomatoes
  • 1 teaspoon crushed garlic from a jar or a few crushed cloves
  • Himalayan Pink Sea Salt and Black Pepper


  1. On top of stove, heat oil in a heavy bottom pot.
  2. Rub salt and pepper on each side of beef and add to the oil.
  3. Heat for 2 minutes on each side.
  4. Combine wine (or beef stock), water, and Worcestershire in a cup and pour over beef.
  5. Add garlic and tomatoes to pot.
  6. Keep heat on low
  7. Add potatoes, carrots, mushrooms, and shallots on top of beef and around beef.
  8. Cover pot and cook for 3-4 hours basting every 45 minutes with the liquid in the pot.  More liquid can be added if needed.
  9. Beef will be VERY tender when done.
  10. You can also use the oven if you do not like stove top.  Heat to 250-300 degrees and cook for 2-3 hours.