Easy Marinara Beef
This slow-simmered marinara beef is easy to make and pairs well with all kinds of side dishes. It’s a cozy, hearty winter main dish that delivers big comfort without a lot of work.
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Servings: 5 servings
Ingredients
For the Marinara Chuck Roast
- 1 (2.5 pound) boneless chuck roast, cut into 1” pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup tomato paste
- 24 ounces marinara
- 1 tablespoon balsamic vinegar
- ¼ cup chopped parsley
- grated parmesan cheese and chopped parsley, for garnish
Instructions
- Cut the roast into 1” pieces. Season the meat with 1 teaspoon kosher salt and ¼ teaspoon pepper.
- Heat the olive in a large pan or pot over medium-high heat. For the best browning, cook the beef in a few batches. Brown the beef pieces in a single layer on one side. Turn the pieces over and brown them on the other side. Repeat with the rest of the meat and then add them all back to the pan.
- Add the marinara to the pan and stir. Lower the heat to maintain a simmer. Cover the pan and simmer the sauce and beef for 2 and a half to three hours or until the meat is tender. Stir occasionally and adjust the heat as needed to maintain a low simmer.
- Once the meat is tender, stir in ¼ cup chopped parsley and 1 tablespoon balsamic vinegar.
- Serve over pasta, rice, mashed potatoes, or pesto orzo (see note). Garnish with parsley and grated Parmesan cheese.
Notes
Chuck roasts vary in weight, so look for one that is 2 1/2 pounds to 3 pounds.
Be sure to simmer the beef on medium-low to low and keep the pan covered so the sauce doesn't thicken too fast. If it gets too thick, you can add more sauce, broth, or even water to thin it. If you use water, you may want to add a little extra salt.
The beef will take between two and three hours before it's tender. It's a good idea to test a few pieces to be sure it's done.
This marinara beef pairs great with mashed potatoes, roasted potatoes, polenta, rice, or buttered noodles. I also love it with pesto orzo, which is just 8 ounces of cooked orzo with 1/2 cup of pesto sauce.
You can make this dish a day ahead and warm it up. The flavors will be even better. Or, you can store the leftovers in an airtight container for four days in the refrigerator.
Nutrition Estimate
Calories: 506kcal | Carbohydrates: 11g | Protein: 46g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1400mg | Potassium: 1313mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1072IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 7mg
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