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A bowl of Italian-style pot roast served over creamy polenta. The shredded beef is topped with a rich brown sauce and diced vegetables, garnished with fresh parsley.

Italian Pot Roast

A rich, comforting pot roast with tender beef, savory pancetta, and a luscious red wine sauce that warms the soul.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 733
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 pounds chuck roast fat trimmed and cut into 3-inch pieces
  • 1 tablespoon kosher salt for seasoning beef
  • 2 teaspoons freshly cracked black pepper for seasoning beef
  • 2 tablespoons extra-virgin olive oil for searing meat
  • 4 ounces pancetta or high-quality bacon, diced
  • 1 small yellow onion finely chopped
  • 2 large carrots peeled and diced
  • 2-3 celery ribs finely chopped
  • 6 garlic cloves minced
  • 2 tablespoons tomato paste for depth of flavor
  • 2 cups light red wine such as pinot noir
  • 2 bay leaves fresh or dried
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons fresh flat-leaf parsley finely chopped, for garnish
  • Mashed potatoes for serving
  • Cooked egg noodles optional, for serving

Method
 

  1. Preheat your oven to 350°F and place a rack in the center.
  2. Season the beef generously with salt and pepper on all sides.
  3. Heat the olive oil in a Dutch oven over medium-high heat until it begins to shimmer.
  4. In batches, sear the meat until browned on all sides, about 2-3 minutes per side, then transfer to a plate.
  5. Reduce heat to medium. Add diced pancetta and cook, stirring occasionally, until crisp and the fat has rendered, 3-4 minutes.
  6. Add chopped onion, carrots, and celery. Cook, stirring frequently, until softened, about 5 minutes, adding a splash of water if vegetables stick.
  7. Stir in minced garlic and cook for 1 minute until fragrant. prep
  8. Mix in tomato paste until evenly combined.
  9. Pour in the red wine and stir to incorporate, scraping any browned bits from the bottom of the pan.
  10. Return the seared beef along with any collected juices to the pan, nestling it without fully submerging.
  11. Add bay leaves and thyme sprigs. Increase heat to high and bring to a boil.
  12. Cover the Dutch oven and transfer to the oven. Bake for 2-3 hours, until the meat is tender and easily shredded with a fork.
  13. Remove the bay leaves and thyme stems. Transfer the meat to a platter and tent with foil to keep warm.
  14. Return the pan to medium-high heat and boil the liquid until reduced by about one-third, 8-10 minutes.
  15. Pour the reduced sauce over the meat, sprinkle with parsley, and serve with mashed potatoes or egg noodles.

Nutrition

Serving: 1 ServingCalories: 733kcalCarbohydrates: 12gProtein: 55gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 160mgSodium: 720mgPotassium: 1250mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 6mgCalcium: 50mgIron: 6mg

Notes

This Italian pot roast fills your home with cozy aromas and delivers tender, flavorful beef that everyone will savor. Perfect for family dinners or special occasions.

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