Italian Pot Roast Recipe
A hearty and flavorful Italian-style pot roast slow-braised in a rich tomato sauce with pancetta, aromatic herbs, and vegetables. This comforting dish features tender chunks of beef cooked until falling-apart soft and can be prepared on the stovetop, in the oven, or in a slow cooker. Perfectly served over polenta, pasta, gnocchi, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 2 to 4 hours (stovetop or oven) or 4 to 10 hours (slow cooker)
- Total Time: 2 hours 15 minutes to 4 hours 15 minutes (stovetop or oven) or 4 hours 15 minutes to 10 hours 15 minutes (slow cooker)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef chuck, cut into 3 large pieces
- Salt and pepper to taste
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cook Bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan for browning the beef.
- Brown the Beef: Season the beef pieces generously with salt and pepper. Increase the heat to medium-high and sear the beef in the bacon fat for 4-6 minutes per side until well browned. Remove the beef and set aside.
- Sauté Vegetables: Add diced onion, carrot, and celery to the pan and cook over medium heat until they are tender and softened, about 7-10 minutes.
- Add Garlic and Red Pepper Flakes: Stir in the chopped garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine thoroughly.
- Braise the Beef: Return the beef to the pan, submerging it in the sauce. Choose your preferred cooking method: (1) On the stovetop, bring to a boil, reduce to low, cover, and simmer gently for 2-4 hours until the beef is tender and falls apart; (2) Cover and transfer the pan to a preheated 275°F (140°C) oven and cook for 2-4 hours until the beef is tender; or (3) Transfer all ingredients to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours until falling apart tender.
- Finish and Serve: Remove the bay leaves and adjust seasoning with salt and pepper as needed. Serve hot over polenta, pasta, gnocchi, or mashed potatoes.
Notes
- You can omit bacon/pancetta for a simpler version but it adds great depth of flavor.
- Adjust red pepper flakes based on your spice preference or leave out entirely for mild flavor.
- Cooking times vary depending on the method and size of beef pieces; check tenderness periodically.
- Leftovers taste even better the next day and freeze well.
- For a thicker sauce, remove lid during the last 30 minutes of cooking to reduce the liquid.
Keywords: Italian pot roast, braised beef, slow cooker pot roast, tomato sauce, hearty dinner, comfort food
Find it online: https://foodiecara.com/italian-pot-roast-recipe/