Italian Pot Roast

This Italian pot roast is one of my go-to comfort meals when I want something hearty, deeply flavorful, and full of rustic charm. Unlike traditional pot roast, this version simmers in a rich tomato-based sauce infused with garlic, herbs, and red wine, turning a tough cut of beef into fork-tender perfection. It’s warm, bold, and deliciously satisfying.

Why You’ll Love This Recipe

I love this recipe because it transforms a simple chuck roast into something truly special. The Italian twist adds layers of flavor with every bite—earthy herbs, savory aromatics, and a silky tomato and wine gravy. It’s perfect over creamy polenta, mashed potatoes, or pasta, and makes the whole kitchen smell amazing as it cooks. Plus, it’s just as good (if not better) the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chuck roast (about 3–4 pounds)

• Olive oil

• Onion, chopped

• Garlic cloves, minced

• Carrots, chopped

• Celery, chopped

• Tomato paste

• Crushed tomatoes or tomato puree

• Dry red wine

• Beef broth

• Fresh rosemary or thyme (or dried)

• Bay leaves

• Salt

• Black pepper

• Optional: crushed red pepper flakes for heat

Directions

1. I season the chuck roast generously with salt and pepper.

2. In a large Dutch oven, I heat olive oil over medium-high heat and sear the roast on all sides until nicely browned. I remove the meat and set it aside.

3. In the same pot, I sauté the onion, carrots, and celery until softened, then stir in the garlic and tomato paste, cooking until fragrant.

4. I pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.

5. I add the crushed tomatoes, beef broth, rosemary, bay leaves, and a pinch of chili flakes (if using), then return the roast to the pot.

6. I bring everything to a simmer, cover, and cook in a 325°F (160°C) oven for 3 to 3½ hours, until the meat is fall-apart tender.

7. I remove the roast and shred or slice it, then return it to the sauce to soak up all that flavor before serving.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prep and 3 to 3½ hours to cook in the oven. I like to plan about 4 hours total from start to finish.

Variations

Sometimes I add mushrooms to the sauce for even more depth, or swap the wine for more broth if I want to skip alcohol. I’ve also used crushed San Marzano tomatoes for a sweeter, more velvety sauce. When I want a complete meal, I add halved baby potatoes or cook it all in a slow cooker on low for 8 hours.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much. It also freezes beautifully—perfect for making ahead.

FAQs

Can I use a different cut of beef?

Yes, I’ve used brisket or bottom round, but chuck roast gives the most tender, flavorful result.

What kind of wine should I use?

I usually go with a dry red like Cabernet Sauvignon, Merlot, or Chianti. If I wouldn’t drink it, I don’t cook with it.

Do I need to sear the roast?

Yes, searing adds a ton of flavor and helps develop a rich base for the sauce. I don’t skip this step.

Can I make this in a slow cooker?

Absolutely. I sear everything first, then cook on low for 8–10 hours or high for about 5–6 hours until tender.

What should I serve with Italian pot roast?

I love it over polenta, mashed potatoes, egg noodles, or even creamy risotto. Crusty bread is a must for soaking up the sauce.

Conclusion

Italian pot roast is a comforting, flavor-packed meal that brings a rustic, slow-cooked elegance to the dinner table. With its tender beef, rich tomato sauce, and fragrant herbs, it’s a dish that feels like a warm hug. Whether I’m making it for a family dinner or a cozy Sunday supper, this pot roast always delivers unforgettable flavor with very little fuss.