Italian Pot Roast
Transform your weeknight dinner into an Italian-inspired feast with this hearty and flavorful Italian Pot Roast recipe. Perfectly seared boneless beef chuck roast is slow-braised in a rich medley of crushed tomatoes, dry red wine, and aromatic herbs like oregano and basil, creating tender, melt-in-your-mouth meat that’s bursting with bold flavors. Root vegetables like carrots, celery, and onions add wholesome texture and sweetness, while a hint of garlic elevates the dish to rustic perfection. Cooked low and slow in a Dutch oven, this one-pot wonder is easy to prepare yet impressive enough for special occasions. Serve it over creamy polenta, fluffy mashed potatoes, or buttery egg noodles, and don’t forget to garnish with a sprinkle of fresh parsley for a touch of color and brightness. This Italian Pot Roast is comfort food at its finest—perfect for cozy gatherings or meal prep that gets better with time!
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Recipe Information
Ingredients
- 3 pounds Boneless beef chuck roast
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Carrots, peeled and cut into chunks
- 3 Celery stalks, chopped
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 1 cup Dry red wine
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast thoroughly with salt and black pepper on all sides.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the carrots, celery, and onion. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, and the bay leaf. Mix well to combine.
Return the seared chuck roast to the pot, nestling it into the tomato and herb mixture.
Bring the mixture to a simmer, then cover the pot with a lid and place it in a preheated oven at 325°F (163°C).
Cook for approximately 3.5 to 4 hours, or until the beef is fork-tender. Baste the roast with the liquid every hour to keep it moist.
Remove the pot from the oven and let the roast rest for 10 minutes before slicing or shredding.
Garnish with chopped fresh parsley and serve hot with the cooked vegetables and plenty of sauce.
Nutrition Facts
Calories |
4375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.2 g | 390% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7977 mg | 347% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 67.1 g | ||
| Protein | 267.2 g | 534% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 9387 mg | 200% | |
*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.
