Are you hosting a party and need to feed a crowd? This easy Italian Pot Roast recipe is the perfect addition to all your parties! Flavorful, tender, and so simple to make, this pot roast is a huge hit at our table, with adults and children alike. Bonus? The leftovers will make for fantastic sandwiches the next day.
Just use one pot, sear the beef, sear the vegetables, deglaze the pot and add in the remaining ingredients. Cover, then place the pot in the oven and cook low-and-slow. The recipe calls for 2 cups of red wine like Cabernet Sauvignon or Pinot Noir. Red wine will give the pot roast a richer taste. However, if you don’t have any, use the beef stock instead. When this recipe is ready to serve, I recommend serving it over creamy polenta and with a simple Italian salad to complete the meal.
To make the Italian Pot Roast, you will need the following ingredients:
Preheat the oven to 350 °F.
Season the beef with 1 tablespoon salt.
In a large Dutch oven heat 2 tablespoons olive oil over medium-high, and add the beef in batches. Cook until browned on all over, about 15 minutes. Use tongs to transfer the meat to a plate.
To the same pot over medium-high heat, add ½ cup diced pancetta and cook until crispy.
Add in 1 finely chopped onion, 1 cup finely chopped carrots, and 2 finely chopped celery ribs, stirring constantly to scrape up brown bits, cook until softened, about 5 minutes. If the vegetables stick to the bottom, deglaze the pot with a few tablespoons of water.
Add 6 minced garlic cloves and stir until fragrant, about 1 minute.
Stir in 2 tablespoons tomato paste and pour in 2 cups wine. Add 2 sprigs thyme and 2 bay leaves and stir until combined.
Use tongs to nestle the beef into the vegetable mixture. Pour in any juices from the plate. Make sure the meat is not completely covered. Bring to a boil.
Once at a boil, cover the pot with a lid. Place in the oven and roast until the beef is very tender, about 2 hours.
To make the gravy, transfer the beef to a serving dish and tent it with foil. Place the pot on the stovetop and bring the liquid and vegetables to a boil over medium-high heat, uncovered. Cook for about 8-10 minutes until the liquid has thickened and reduced by about ⅓. Once thickened, pour the sauce over the beef.
Garnish with a grind or two of freshly ground black pepper and minced parsley, and serve over hot polenta.
You will love this rich and hearty Italian Pot Roast recipe! Every bite of this pot roast has delicious Italian flavors that melt in your mouth. Made it? Tell us what you think and comment below!
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