Grandmas Italian Pot Roast
Transport your taste buds to an Italian village kitchen with Grandma's Italian Pot Roast, a hearty, soul-warming dish bursting with rustic flavors. This slow-cooked masterpiece features tender, melt-in-your-mouth beef chuck roast bathed in a rich, aromatic tomato and red wine sauce, infused with fresh rosemary, thyme, and bay leaves. Packed with vibrant vegetables like carrots, celery, and potatoes, it's a one-pot wonder that’s perfect for Sunday dinners or special family gatherings. With just 20 minutes of prep and a few hours in the oven, this comforting classic boasts an irresistible depth of flavor, making it the ultimate crowd-pleaser. Serve it with crusty bread for soaking up the luscious sauce or pair it with creamy polenta for an authentic Italian experience. Keywords: Italian pot roast recipe, beef chuck roast, hearty one-pot dish, slow-cooked comfort food.
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Recipe Information
Ingredients
- 4 pounds Beef chuck roast
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and cut into chunks
- 2 medium Celery stalks, chopped
- 4 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 Fresh rosemary sprigs
- 3 Fresh thyme sprigs
- 2 Bay leaves
- 4 medium Potatoes, peeled and cut into chunks
Instructions
Season the beef chuck roast generously on all sides with kosher salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes, beef broth, and red wine (if using). Stir to combine and scrape up any browned bits from the bottom of the pot.
Return the beef roast to the pot, nestling it into the sauce. Add the rosemary sprigs, thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C). Cook the pot roast for 3 hours, turning the roast halfway through the cooking time.
After 3 hours, add the potatoes to the pot, nestling them into the sauce around the beef. Cover again and cook for an additional 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
Remove the pot roast from the oven and discard the bay leaves and herb sprigs. Transfer the beef to a cutting board and shred or slice it as desired.
Serve the pot roast with the vegetables and sauce spooned over the top. Enjoy with crusty bread or over creamy polenta, if desired.
Nutrition Facts
Calories |
5944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.9 g | 524% | |
| Saturated Fat | 152.4 g | 762% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 47.5 g | ||
| Protein | 356.0 g | 712% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 59.8 mg | 332% | |
| Potassium | 10811 mg | 230% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
