Italian braised roast with garlic is simply always a good choice

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### 2. **Sauté Aromatics**

In the same pot, lower the heat slightly and add the onion and whole garlic cloves. Sauté for 3–4 minutes until the onion is soft and the garlic is fragrant (but not browned).

Stir in tomato paste, Italian seasoning, oregano, and red pepper flakes. Cook for 1 minute.

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### 3. **Deglaze and Build the Sauce**

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

Add beef broth and crushed tomatoes. Stir to combine.

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### 4. **Add Herbs and Roast**

Return the beef to the pot, nestling it into the sauce. Add rosemary and thyme sprigs.

Cover tightly with a lid and **braise in the oven at 300°F (150°C)** for **3 to 3.5 hours**, or until the beef is fork-tender and falling apart.

> 🔁 Check once halfway through — if the sauce is too thick, add a splash of broth.

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### 5. **Shred and Serve**

Remove the roast from the pot and shred or slice. Discard herb stems and return the meat to the pot to soak up all that garlicky goodness.

Taste and adjust seasoning. Serve warm.

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## 🍽️ How to Serve

This Italian braised roast is deliciously versatile:

* Serve over **creamy polenta**, **buttery mashed potatoes**, or **fresh pasta**
* Spoon it over **toasted ciabatta** for a rustic sandwich
* Pair with a crisp **green salad** and a bold red wine

And don’t forget to serve with crusty bread to mop up the sauce — it’s too good to leave behind.

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## 🧄 Garlic Lovers, Rejoice

Cooking whole garlic cloves low and slow in the braising liquid transforms them into **soft, sweet, and mellow bites** — no harshness, just pure flavor. Don’t skip them. They are the star of the show.

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## ❄️ Storage & Reheating

* **Refrigerate** leftovers in an airtight container for up to 4 days
* **Freezes well** for up to 3 months
* Reheat gently on the stovetop with a splash of broth to loosen the sauce

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## ❤️ Final Thoughts

There’s a reason why Italian braised roast with garlic is **always a good choice** — it’s simple, comforting, and packed with deep flavor that only gets better with time. Whether it’s your first time making it or your fiftieth, it’s one of those recipes that earns a permanent spot in your kitchen.

So gather your ingredients, pour a glass of red wine, and let your house fill with the warm aroma of garlic, herbs, and love.

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**Want a slow-cooker version of this recipe or tips for making it ahead of time? Just ask — happy to help!**