How to make the best Italian pot roast?

To make the best Italian pot roast , start by searing the beef to develop flavor. Then, sauté aromatic vegetables. Use quality ingredients like crushed tomatoes, red wine, and fresh herbs. Finally, braise the roast slowly in a Dutch oven or slow cooker until it is fall-apart tender. Low and slow cooking is key to achieving a great result.

What to serve with a pot roast?

Italian pot roast pairs well with creamy polenta, mashed potatoes, or roasted vegetables. Crusty bread is also great for soaking up the sauce. Furthermore, a simple green salad can offer a refreshing contrast. Many sides will go perfectly with it.

Can I do pot roast with just ranch and Italian?

While ranch and Italian seasoning can be used as a quick flavor option, it's not a traditional way to prepare Italian pot roast . Using fresh herbs and vegetables is recommended for the best flavor. However, feel free to experiment with your favorite spice combinations. Keep in mind that the classic approach provides a richer and more authentic Italian flavor profile.

Can you use pot roast for Italian beef?

Yes, you can use pot roast for Italian beef . Shred the cooked pot roast, and then simmer it in the remaining sauce. This makes the beef very flavorful and tender. It can be served on a hoagie roll with giardiniera. Therefore, pot roast is an excellent option for making Italian beef .

Irresistible Slow-Cooked Italian Pot Roast (3 Simple Steps)

Name: Amazing Italian Pot Roast Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3 pounds beef chuck roast; Salt and pepper to taste; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 cup red wine; 1 (28 oz) can crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 1/2 teaspoon crushed red pepper flakes (optional); Fresh parsley or basil, for garnish

Description

Italian Pot Roast, or “Stracotto,” is a tender, slow-braised beef dish simmered with tomatoes, red wine, and aromatic herbs. Perfect over polenta, pasta, or mashed potatoes.

Ingredients

Scale

3 pounds beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup red wine
1 (28 oz) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon crushed red pepper flakes (optional)
Fresh parsley or basil, for garnish

Instructions

1. Season the beef generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened.
4. Stir in garlic and tomato paste. Cook for 1 minute.
5. Deglaze with red wine, scraping up browned bits.
6. Add crushed tomatoes, oregano, basil, bay leaf, and red pepper flakes. Stir to combine.
7. Return the beef to the pot, nestling it into the sauce. Bring to a simmer.
8. Cover and cook on low heat for 3–3.5 hours, or until the beef is fork-tender.
9. Remove bay leaf, shred or slice beef, and serve with sauce over your choice of side.
10. Garnish with fresh herbs before serving.

Notes

This dish improves in flavor after resting make it a day ahead if possible.
Use a dry red wine like Chianti or Cabernet Sauvignon.
Leftovers are perfect in sandwiches, pasta, or risotto.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 1/2 cups
Calories: 480
Sugar: 6g
Sodium: 640mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 42g
Cholesterol: 125mg

Keywords: Italian pot roast, stracotto, braised beef, tomato red wine roast