Description
Indulge in the rich flavors of our Italian Pot Roast, a comforting dish that brings the essence of Italy to your dinner table. This hearty meal features tender beef slow-cooked to perfection with aromatic herbs and a robust sauce made from medium-bodied Italian red wine and ripe tomatoes. Perfect for family gatherings or cozy weeknight dinners, this recipe is not only delicious but also easy to prepare. Pair it with creamy mashed potatoes or savory polenta for a complete meal that will have everyone coming back for seconds.
Ingredients
Scale
- 3 ½ to 4-pound rump or chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 1 large carrot, diced
- 1 rib celery, diced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 3 cups Italian red wine (like Barbera)
- 1 (28-ounce) can Italian plum tomatoes
Instructions
- Preheat your Dutch oven over medium-high heat with olive oil.
- Season the roast with salt and pepper, then sear until browned on all sides (10-12 minutes). Remove from pot.
- In the same pot, sauté carrots, celery, and onions until golden (10-12 minutes). Add garlic and herbs; cook for another minute.
- Deglaze the pan with wine, scraping up browned bits until thickened. Return the roast to the pot.
- Add remaining wine, bay leaf, and tomatoes; bring to a boil. Reduce heat and simmer covered for 3–4 hours until tender.
- Let the roast rest before slicing and serving with sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
Keywords: For extra flavor, try using a mix of fresh herbs like thyme or rosemary. You can substitute different cuts of beef; just adjust cooking times accordingly.