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Italian Pot Roast

A heartwarming Italian Pot Roast that features tender beef, rich herbs, and a medley of vegetables, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef chuck roast Ideal for slow cooking
  • 2 tablespoons olive oil For searing the meat
  • 1 large onion, chopped Adds sweetness
  • 3 cloves garlic, minced Enhances flavor
  • 3 medium carrots, sliced Adds sweetness and color
  • 2 stalks celery, chopped For flavor
  • 1 can (14.5 oz) diced tomatoes Adds acidity and moisture
  • 2 cups beef broth For moisture and flavor
  • 2 teaspoons dried oregano Classic Italian herb
  • 2 teaspoons dried thyme Adds depth of flavor
  • Salt and pepper to taste For seasoning
  • Fresh parsley, for garnish (optional) Enhances presentation

Method
 

Preparation
  1. Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the beef chuck roast generously with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side).
  3. Remove the seared beef from the pot.
  4. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes or until the vegetables begin to soften.
  5. Add the minced garlic and sauté for another minute until fragrant.
  6. Return the seared beef to the pot and pour in the diced tomatoes and beef broth.
  7. Sprinkle in the oregano and thyme, mixing everything gently to combine.
Cooking
  1. Bring the pot to a gentle simmer. Cover and reduce the heat to low, allowing it to cook for about 3 to 4 hours.
  2. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.
  3. After the cooking time, check the meat; it should be tender and easily shredded with a fork. Adjust seasoning if necessary.
Serving
  1. Garnish with fresh parsley if desired, and serve the pot roast with your favorite sides.

Notes

To store leftovers, place them in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. When reheating, gently warm on the stovetop over low heat, adding a splash of broth if needed.