Italian Pot Roast
Tender beef is braised with tomatoes, red wine, garlic, onions, carrots, celery, and fragrant Italian herbs to create a rich, comforting meal perfect for Sunday dinner or a cozy family gathering. Hours of gentle braising transform the beef into fork-tender perfection while creating a rustic tomato-wine sauce—all without relying on added salt.
Serves: 6-8 | Prep Time: 25 minutes | Cook Time: 3 hours | Total Time: 3 hours 25 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
Instructions
Brown the Roast
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 serving platter 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 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 fresh parsley. Serve any remaining sauce alongside the roast.
Serve immediately.
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:
Smashed New Potatoes (future recipe)
Roasted Root Vegetables
Green Beans with Garlic & Olive Oil (future recipe)
A crisp green salad with a simple vinaigrette