Italian Pot Roast
Tender beef is slowly braised with tomatoes, red wine, garlic, onions, carrots, celery, and Italian herbs until fork-tender in a rich, comforting sauce. This hearty Italian Pot Roast is perfect for Sunday dinner, special family meals, or cozy weekends at home.
Serves: 6–8 | Prep Time: 25 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 55 minutes
Why You’ll Love This Recipe
Slow-braised until fork-tender.
Rich Italian-inspired flavors without added salt.
Perfect for Sunday dinners, holidays, or meal prep.
The vegetables create a naturally flavorful braising sauce.
Even better the next day.
Ingredients
For the Pot Roast
1 (4- to 5-pound) chuck roast, trimmed if needed (rump roast may be substituted)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Vegetables
2 large yellow onions, sliced
3 carrots, cut into 2-inch pieces
2 celery stalks, sliced
5 cloves garlic, minced
Braising Liquid
1 tablespoon tomato paste
2 cups no-salt-added crushed San Marzano tomatoes
1 cup dry red wine
1 cup unsalted beef stock
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Finish
¼ cup chopped fresh flat-leaf parsley, divided
Instructions
Brown the Roast
Preheat the oven to 325°F.
Pat the roast dry and season generously with freshly ground black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Transfer to a plate.
Build the Braising Base
Reduce the heat to medium.
Add the onions, carrots, and celery. Cook for 8 to 10 minutes, until the vegetables begin to soften.
Stir in the garlic and tomato paste and cook for 1 minute.
Pour in the red wine, scraping up the browned bits from the bottom of the pot.
Add the crushed San Marzano tomatoes, beef stock, oregano, thyme, and bay leaf. Bring to a gentle simmer.
Braise
Return the roast and any accumulated juices to the Dutch oven.
Cover and cook in a 325°F oven for about 3 hours, turning the roast once or twice during cooking, until fork-tender.
Finish the Sauce
Transfer the roast to a cutting board and tent loosely with foil.
Discard the bay leaf.
If desired, use an immersion blender to partially blend the vegetables into the sauce for a thicker consistency, or leave the sauce rustic.
Stir in half of the chopped parsley.
Serve
Slice the roast against the grain and arrange it on a warm serving platter. Spoon the tomato-wine sauce over the beef and scatter with the remaining parsley. Serve any remaining sauce alongside the roast.
Cook’s Notes
Chuck roast produces the richest, most tender results, but rump roast also works well.
A dry red wine such as Cabernet Sauvignon, Merlot, or Chianti adds wonderful depth of flavor.
For a more rustic presentation, leave the vegetables chunky. For a smoother sauce, blend part or all of the vegetables before serving.
Slow Cooker Option: After browning the meat and vegetables, transfer everything to a slow cooker and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This pot roast also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in a 325°F oven until warmed through.
Complete the Meal
Serve Italian Pot Roast with: