- 3 lbs Beef Chuck Roastboneless, trimmed and cut into 4-inch pieces
- 1 tbsp Kosher Salt
- 2 tbsp Olive oilextra virgin
- ½ cup Pancettadiced, or bacon
- 1 Yellow onionslarge, finely chopped
- 1 cup Carrotsfinely chopped
- 2 ribs Celeryfinely chopped
- 6 cloves Garlicminced
- 2 tbsp Tomato paste
- 2 cups Red winesuch as Cabernet Sauvignon or Pinot Noir, or beef stock
- 2 sprigs Fresh thyme
- 2 Bay leaf
- Black pepperfreshly ground
- Parsleyminced flat-leaf
Italian Pot Roast
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:
Steps to make Italian Pot Roast
Preheat the oven to 350 °F.
Add tomato paste, wine and herbs
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.