Italian Pot Roast

Why Italian Pot Roast Deserves a Spot On Your Table

Imagine this. You’ve had a long day, the kind where the couch and a cozy meal are calling your name. What if you could walk into your kitchen and be greeted by the aroma of a hearty dish brimming with flavor?

That my friend is the magic of Italian pot roast. It’s a dish that feels like a warm hug from your grandmother.

But if pot roast sounds old-fashioned, think again.

The roots of this dish lie in Italy’s northern regions known for its hearty, rustic meals making the most of the ingredients from its mountainous terrain. This isn’t your grandma’s pot roast swimming in plain broth. Nope – this is next-level deliciousness with layers of flavor that make every bite feel like Italy.

Picture a perfectly tender piece of chuck roast nestled in a luscious sauce bursting with tomatoes, red wine, and fragrant herbs like rosemary, basil, and oregano.

The Charm of Braising

Italian pot roast, or “stracotto” as it’s known in Italy, transforms a tough cut of beef, chuck roast, into tender perfection through the magic of braising; slow-cooking meat in liquid for tender, flavorful, melt-in-your-mouth goodness.

This meal is going to taste like you spent all day in the kitchen when the reality is your oven does all the heavy lifting.

Aside from the fact that it’s utterly delicious, making Italian pot roast gives you a chance to slow down. Maybe it takes 20 minutes to brown the beef, sauté the onions and garlic, layer in the tomatoes, broth, wine, and my secret ingredient – balsamic vinegar.

After this the oven does the rest.

As the roast braises your kitchen fills with the tantalizing aromas of a meal well underway. Then you’ll remember why cooking your own food is such a satisfying experience.

Once cooked, finish this delectable pot roast with some fresh or dried basil, oregano, and rosemary. Garnish with chopped parsley and red pepper flakes if you like things spicy.

Make Italian Pot Roast Today

Without breaking a sweat you’ll look like the culinary genius that you are.

Pair this dish with polenta or buttery mashed potatoes, a side salad, and some crusty bread to sop up all the gravy and you’ve got yourself a complete meal that will make your tastebuds dance.

Cook this dish on a Sunday afternoon for an easy warm-up during the week. Or feast on Sunday and enjoy the leftovers later in the week.

Here’s an idea: toss your leftover roast and sauce with some pasta for a soul-warming meal that doesn’t taste like leftovers.

So what are you waiting for? Italian pot roast is your new go-to comfort food. Channel your inner grandmother, nonna, or GiGi and get cooking today.

Italian Pot Roast

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the ultimate comfort food with this Italian pot roast recipe braised to perfection in a fragrant sauce of wine, tomatoes, and herbs.

• Author: Chef Sandra Lewis

Ingredients

Units USM Scale 1x2x3x

• 3 lb chuck roast
• 1 large onion, small dice
• 8 cloves garlic, minced
• 1 cup red wine (dry red)
• 5 cups beef broth
• 1 28 oz can diced tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• olive oil
• kosher salt
• ground black pepper

Garnish

• fresh parsley, chopped
• red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 325˚F.
2. Season the chuck roast generously with kosher salt and ground black pepper.
3. Heat a large Dutch oven over medium-high heat. Once heated, add just enough olive oil to coat the bottom of the Dutch oven giving the Dutch oven a swirl to ensure the oil evenly coats the bottom.
4. Sear the chuck roast on all sides, adding more olive oil if your Dutch oven goes dry. Once browned on all sides, remove the chuck roast from the Dutch oven and set aside.
5. Add the chopped onion to the Dutch oven. Sauté until onions are translucent. Add the garlic and sauté just until fragrant.
6. Pour in the red wine, stirring to scrape up any browned bits on the bottom of the Dutch oven. Simmer the wine until it reduces slightly, 3-4 minutes.
7. Pour in the beef broth and canned diced tomatoes, and balsamic vinegar, and add the tomato paste.
8. Return the chuck roast to the Dutch oven.
9. Bring the liquid to a simmer on the stove top then transfer the Dutch oven to your oven.
10. Braise until the roast is fork tender and shreds easily, about 3-3.5 hours.
11. Once tender, remove the chuck roast and bay leaves from the Dutch oven.
12. Add the rosemary, basil, and oregano to the Dutch oven.
13. Taste the sauce and adjust the seasoning with kosher salt as needed.
14. Return the chuck roast to the sauce for serving in the Dutch oven.
15. Garnish with chopped parsley and red pepper flakes if desired.

Notes

• If you want to add a bit of green to the roast, throw in a cup of thawed green peas towards the end of the cooking time.
• Serve over polenta or buttery mashed potatoes.
• This roast is delicious leftover and served with pasta.