Italian Style Pot Roast

Elevate comfort food to a new level with this Italian Style Pot Roast, a hearty and flavorful dish that will make your home smell like an Italian trattoria. Featuring tender, slow-braised beef chuck roast infused with a rich tomato-based sauce, aromatic garlic, and a splash of dry red wine, this recipe is the perfect blend of rustic charm and gourmet appeal. Simmered alongside chunky carrots, celery, and potatoes, each bite is packed with savory depth and satisfying textures. The secret to its bold flavor lies in the combination of dried oregano, basil, and a hint of bay leaves, creating a sauce that clings beautifully to the melt-in-your-mouth meat. Serve this cozy one-pot meal with a sprinkle of fresh parsley for a pop of brightness—ideal for family dinners, holiday gatherings, or anytime you crave classic Italian comfort food. Ready in just 15 minutes of prep and slow-simmered to perfection, this recipe is as easy as it is unforgettable.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 28 ounces diced tomatoes (canned, with juices)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaves
• 4 carrots, cut into large chunks
• 3 celery stalks, cut into large chunks
• 4 medium potatoes, quartered
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Step 3

Sear the beef roast on all sides until browned, about 4–5 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 5

Stir in the diced tomatoes, tomato paste, beef broth, and red wine. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.

Step 6

Add the dried oregano, dried basil, and bay leaves to the pot. Stir to combine.

Step 7

Return the seared beef roast to the pot. The liquid should come about halfway up the sides of the roast; if not, add additional beef broth as needed.

Step 8

Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 2 hours.

Step 9

After 2 hours, add the carrots, celery, and potatoes to the pot, nestling them around the roast.

Step 10

Cover and continue cooking for another 2 hours, or until the beef is fork-tender and the vegetables are cooked through.

Step 11

Remove the pot from heat and discard the bay leaves. Transfer the beef roast to a cutting board and shred or slice as desired.

Step 12

Return the shredded or sliced beef to the pot and stir to coat with the sauce. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 13

Serve the Italian Style Pot Roast in shallow bowls with a generous spoonful of the sauce and vegetables, garnishing with freshly chopped parsley.

Nutrition Facts

Serving size	4613.3 grams (4613.3g)

Amount per serving	% Daily Value*
Calories	4984

Total Fat 305.00g	391%
Saturated Fat 114.10g	571%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 6992mg	304%
Total Carbohydrate 261.40g	95%
Dietary Fiber 41.20g	147%
Total Sugars 65.40g
Protein 279.40g	559%

Vitamin D 0IU	0%
Calcium 782mg	60%
Iron 50mg	276%
Potassium 11957mg	254%

*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: 55.9%

Protein: 22.8%

Carbs: 21.3%