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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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)

Directions

Step 1

Season the beef chuck roast thoroughly with salt and black pepper on all sides.

Step 2

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.

Step 3

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.

Step 4

Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, and the bay leaf. Mix well to combine.

Step 5

Return the seared chuck roast to the pot, nestling it into the tomato and herb mixture.

Step 6

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).

Step 7

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.

Step 8

Remove the pot from the oven and let the roast rest for 10 minutes before slicing or shredding.

Step 9

Garnish with chopped fresh parsley and serve hot with the cooked vegetables and plenty of sauce.

Nutrition Facts

Serving size	3521.4 grams (3521.4g)

Amount per serving	% Daily Value*
Calories	4375

Total Fat 304.20g	390%
Saturated Fat 114.00g	570%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 7977mg	347%
Total Carbohydrate 122.40g	45%
Dietary Fiber 33.90g	121%
Total Sugars 67.10g
Protein 267.20g	534%

Vitamin D 0IU	0%
Calcium 707mg	54%
Iron 48mg	266%
Potassium 9387mg	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.

Source of Calories

Fat: 63.7%

Protein: 24.9%

Carbs: 11.4%