Italian Pot Roast
Italian Pot Roast is a hearty and comforting dish that brings together tender, slow-cooked beef with the rich flavors of tomatoes, garlic, and Italian herbs. The meat becomes so soft…
Tip: save now, cook later.Italian Pot Roast is a hearty and comforting dish that brings together tender, slow-cooked beef with the rich flavors of tomatoes, garlic, and Italian herbs. The meat becomes so soft it practically falls apart, soaking up all the delicious juices and seasonings for a meal that’s full of warmth and depth.
I love making this pot roast on a cozy weekend when I have the time to let it simmer away slowly. The kitchen fills with the smell of garlic, rosemary, and oregano, which always makes everyone ask, “What’s cooking?” It’s one of those dishes that feels like a big, comforting hug on a plate.
My favorite way to enjoy Italian Pot Roast is served over creamy mashed potatoes or buttered egg noodles, with plenty of the flavorful sauce spooned on top. Leftovers are just as good the next day and sometimes even better because the flavors get a chance to settle in. It’s a go-to recipe when I want something simple but special, perfect for sharing with family or friends.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it’s full of connective tissue that breaks down during slow cooking, making the meat tender and juicy. If you can’t find chuck, brisket or bottom round work too.
Red wine: It adds depth and richness to the sauce, but if you prefer not to use alcohol, extra beef broth is a great substitute and still keeps the flavor hearty.
Crushed tomatoes & tomato paste: These give the roast its classic Italian tomato flavor. For convenience, canned diced tomatoes can work, but crushed gives a smoother sauce.
Herbs (oregano, basil, thyme, bay leaves): These dry herbs bring that classic Italian aroma. Fresh herbs can be used instead, just add them towards the end of cooking for a bright flavor.
Baby potatoes: They cook perfectly alongside the roast and soak up the sauce. You can swap for carrots or parsnips for some extra sweetness.
How Do I Get the Beef Tender and Full of Flavor?
Slow cooking is key! Here’s how to nail it:
- Brown the meat well on all sides in hot oil. This seals in juices and builds flavor through the Maillard reaction.
- Don’t skip deglazing the pot with wine or broth — scraping up those browned bits gives the sauce great depth.
- Cook low and slow at 325°F for about 3 hours. This breaks down tough fibers, making the beef tender enough to pull apart.
- Keep the pot covered to trap moisture. This stops the meat from drying out and helps meld the flavors.
Equipment You’ll Need
- Large Dutch oven or oven-proof heavy pot – great for browning meat and slow cooking all in one pot.
- Tongs – to easily turn and sear the roast without piercing the meat.
- Sharp chef’s knife – for chopping onions, garlic, and herbs cleanly and safely.
- Wooden spoon or silicone spatula – perfect for stirring the sauce and scraping browned bits.
- Meat thermometer (optional) – helps check doneness without cutting into the roast.
Flavor Variations & Add-Ins
- Swap beef for pork shoulder for a slightly sweeter, tender roast with a different but delicious flavor.
- Add sliced mushrooms during the last hour of cooking for an earthy boost that pairs well with the tomato sauce.
- Stir in a pinch of red pepper flakes for a gentle spicy kick if you like a bit of heat.
- Mix in some kalamata olives or a splash of balsamic vinegar before serving for extra tang and depth.
Italian Pot Roast
Ingredients You’ll Need:
For the Roast and Sauce:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (optional, can substitute beef broth)
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 bay leaves
For the Vegetables and Garnish:
- 1 pound baby potatoes, washed
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation and searing, plus 3 to 3 ½ hours to slowly cook in the oven until the beef is tender and flavorful.
Step-by-Step Instructions:
1. Preparing the Roast:
Preheat your oven to 325°F (160°C). Season the beef chuck roast generously with salt and pepper on all sides. Heat olive oil in a large oven-proof pot or Dutch oven over medium-high heat. When hot, carefully sear the roast on all sides until nicely browned, about 4–5 minutes each side. Remove the roast and set it aside for now.
2. Making the Sauce:
Add the chopped onions to the pot and sauté until they become soft and translucent, about 5 minutes. Then, add minced garlic and cook for another minute until fragrant. Pour in the red wine to deglaze the pot, scraping the bottom to lift any browned bits. Let the wine simmer and reduce for 3–4 minutes. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, and the bay leaves. Mix everything well.
3. Cooking the Pot Roast:
Return the seared beef roast to the pot, nestling it gently into the sauce. Arrange the baby potatoes around the roast. Cover the pot with a lid and place it in the oven. Let it cook slowly for 3 to 3 ½ hours, until the meat is fork-tender and easy to pull apart.
4. Finishing Touches and Serving:
Once done, remove the pot from the oven and take out the bay leaves. Taste the sauce and add salt and pepper if needed. Slice or shred the roast, spoon the sauce and potatoes over it, and garnish with freshly chopped parsley. For serving, this pot roast is wonderful over creamy mashed potatoes, warm polenta, or buttered noodles.
Can I Use a Different Cut of Beef?
Yes! While chuck roast is ideal for tenderness and flavor, you can also use brisket or bottom round. Just be sure to adjust cooking time as needed for tenderness.
Can I Skip the Red Wine?
Absolutely. If you prefer not to use alcohol, simply substitute an equal amount of beef broth. It still adds plenty of rich flavor to the sauce.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
Can I Make This in a Slow Cooker?
Yes! After searing the roast and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7–8 hours or until the meat is fork-tender. Add the baby potatoes halfway through cooking.