Italian Pot Roast

rich and hearty
Rich and hearty
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Ingredients

3 lbs Beef Chuck Roast boneless, trimmed and cut into 4-inch pieces
1 tbsp Kosher Salt
2 tbsp Olive oil extra virgin
½ cup Pancetta diced, or bacon
1 Yellow onions large, finely chopped
1 cup Carrots finely chopped
2 ribs Celery finely chopped
6 cloves Garlic minced
2 tbsp Tomato paste
2 cups Red wine such as Cabernet Sauvignon or Pinot Noir, or beef stock
2 sprigs Fresh thyme
2 Bay leaf
Black pepper freshly ground
Parsley minced flat-leaf

Nutritional information

685
calories
28g
fat
9g
carbohydrates
79g
protein
241mg
cholesterol
819mg
sodium
Ingredients

Italian Pot Roast

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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:

Ingridiens for Italian Pot Roast

Steps to make Italian Pot Roast

1

Preheat oven

5

Preheat the oven to 350 °F.

2

Season meat

1

Season the beef with 1 tablespoon salt.

3

Sear meat

15

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.

4

Cook pancetta

5

To the same pot over medium-high heat, add ½ cup diced pancetta and cook until crispy.

5

Sear vegetables

5

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.

6

Add garlic

1

Add 6 minced garlic cloves and stir until fragrant, about 1 minute.

7

Add tomato paste, wine and herbs

2

Stir in 2 tablespoons tomato paste and pour in 2 cups wine. Add 2 sprigs thyme and 2 bay leaves and stir until combined.

8

Add meat

2

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.

9

Roast

2h

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.

10

Make gravy

8

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.

11

Serve

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!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love this recipe! Delicious beef!

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