Italian-Style Pot Roast is a hearty, flavorful dish that infuses the classic pot roast with rich, Mediterranean flavors. It’s slow-cooked to perfection, resulting in a tender, melt-in-your-mouth roast surrounded by savory vegetables and a rich tomato-based sauce. This Italian version of pot roast includes garlic, herbs, and a touch of red wine, making it a cozy and comforting meal for any occasion.
Here’s how to make Italian-Style Pot Roast:
Ingredients:
- 3-4 lbs boneless chuck roast (or brisket)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (28 oz) can crushed tomatoes (or whole tomatoes, crushed by hand)
- 1 cup dry red wine (such as Chianti or Cabernet)
- 1 cup beef broth (or water)
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary (or 2 sprigs fresh)
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Pot Roast:
- Preheat your oven to 325°F (165°C).
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on both sides.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
2. Sear the Roast:
- Once the oil is hot, add the roast and sear it on all sides until browned (about 4-5 minutes per side). This step helps lock in the flavor and creates a beautiful crust on the roast.
- Once the roast is browned, remove it from the pot and set it aside on a plate.
3. Cook the Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another minute until fragrant.
4. Build the Sauce:
- Stir in the tomato paste, crushed tomatoes, red wine, and beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon (this is full of flavor).
- Add the dried oregano, basil, rosemary, and bay leaf. Stir everything together to combine.
5. Cook the Pot Roast:
- Return the seared roast to the pot, nestling it in the tomato sauce and vegetables.
- Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Cook the pot roast for 3-4 hours, or until the roast is fork-tender and easily pulls apart. You can check the roast by inserting a fork or knife into the meat—it should shred easily.
- If the sauce reduces too much during cooking, you can add a little extra broth or water to keep the roast partially submerged in the liquid.
6. Shred and Serve:
- Once the roast is cooked through and tender, remove the pot from the oven. Carefully transfer the roast to a cutting board and shred it with two forks.
- Return the shredded meat to the pot with the vegetables and sauce. Stir to combine, allowing the meat to soak up all the delicious sauce.
7. Garnish and Serve:
- Serve the Italian-style pot roast with plenty of the sauce and vegetables. Garnish with freshly chopped parsley for a burst of color and freshness.
- This dish pairs wonderfully with mashed potatoes, polenta, crusty bread, or pasta.
This Italian-Style Pot Roast is packed with flavor and is perfect for a family dinner, special occasions, or meal prep for the week. The tender beef, rich tomato sauce, and aromatic herbs make it a dish you’ll want to make over and over again. The slow cooking process ensures the flavors develop deeply, and the result is a melt-in-your-mouth roast that will impress everyone at the table.
You can also serve this over pasta for an Italian twist or enjoy it with a side of roasted veggies. Want to add a little extra touch? A sprinkle of freshly grated Parmesan cheese on top before serving would be divine!
How do you like to enjoy pot roast—on its own, or with a side like mashed potatoes or pasta?