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Another close-up of Italian Pot Roast on mashed potatoes, with tender meat in tomato-based sauce, diced carrots, and fresh parsley on top, served in a white bowl.

Italian Pot Roast

A tender, slow-braised Italian pot roast simmered in rich tomato, wine, and aromatic vegetables for a cozy, fall-apart dinner.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 716
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 pounds beef chuck roast trim excess fat
  • 2 teaspoons kosher salt for seasoning
  • 1 teaspoon ground black pepper freshly ground
  • Olive oil for searing and sautéing
  • 1 medium yellow onion finely diced
  • 3 medium carrots finely diced, ~2.5 cups
  • 4 stalks celery finely diced
  • 6 cloves garlic minced
  • 4 ounces pancetta diced
  • 2 tablespoons tomato paste for depth of flavor
  • 2 teaspoons fresh herbs minced oregano, thyme, rosemary
  • 1 cup red wine Merlot or Pinot Noir
  • 28 ounces canned whole peeled tomatoes blended
  • 1½ to 2 cups beef broth plus extra if needed
  • 6 sprigs fresh herbs rosemary, thyme, oregano
  • Chopped Italian parsley for garnish

Method
 

  1. Preheat the oven to 300°F (150°C).
  2. Season the chuck roast with kosher salt and black pepper on all sides.
  3. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat.
  4. Sear the roast on each side for 5–6 minutes until a deep golden brown crust forms. Remove and set aside.
  5. Add more olive oil if needed, then sauté onion, carrots, and celery in the same pot until softened, about 8 minutes, using their moisture to deglaze the pan.
  6. Push vegetables to the side and sauté garlic and pancetta for 2 minutes until fragrant.
  7. Stir in the tomato paste and minced herbs, coating the vegetables evenly.
  8. Pour in red wine to deglaze any remaining brown bits, then add blended canned tomatoes and beef broth. Stir to combine.
  9. Return the seared roast to the pot, ensuring it is mostly submerged. Add fresh herb sprigs, tucking them under the liquid.
  10. Bring to a gentle simmer on the stovetop.
  11. Cover with the lid and transfer to the oven. Braise for 3 hours until the meat is fall-apart tender.
  12. Once cooked, skim excess fat from the top with a paper towel or spoon.
  13. Shred or slice the meat into serving pieces and serve over mashed potatoes, polenta, or pasta. Garnish with chopped parsley.

Nutrition

Serving: 1 ServingCalories: 716kcalCarbohydrates: 14gProtein: 63gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 221mgSodium: 1571mgPotassium: 1632mgFiber: 3gSugar: 7gVitamin A: 5585IUVitamin C: 20mgCalcium: 135mgIron: 8mg

Notes

This Italian pot roast is hearty and comforting, with melt-in-your-mouth beef infused with herbs, red wine, and tomatoes. Serve over mashed potatoes, polenta, or pasta for a family-favorite meal.

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