Italian Pot Roast Recipe

Name: Italian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups reduced-sodium beef broth, divided; 1 ounce dried porcini mushrooms; 1 (3 lb) chuck roast; 1 tablespoon chopped pancetta or 1 tablespoon ham; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery, finely chopped; 4 garlic cloves, minced; ½ teaspoon salt; fresh coarse ground black pepper; 1 bay leaf; 1 tablespoon chopped fresh sage; ¼ cup chopped parsley; 3 tablespoons tomato paste; 3 cups dry red wine; 1 (15 ounce) can whole tomatoes, drained and crushed

Servings: persons

3 cups reduced-sodium beef broth, divided
1 ounce dried porcini mushrooms
1 (3 lb) chuck roast
1 tablespoon chopped pancetta or 1 tablespoon ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
4 garlic cloves, minced
½ teaspoon salt
fresh coarse ground black pepper
1 bay leaf
1 tablespoon chopped fresh sage
¼ cup chopped parsley
3 tablespoons tomato paste
3 cups dry red wine
1 (15 ounce) can whole tomatoes, drained and crushed

1
Heat 1 cup beef broth.
2
Add mushrooms and soak until softened.
3
Heat a large Dutch oven over medium-high heat.
4
Add meat and cook until brown on all sides.
5
Transfer meat to a plate.
6
Add pancetta, onion, carrot and celery.
7
Cook, stirring, until golden.
8
Add garlic and cook 1 minute.
9
Season with salt and pepper.
10
Add bay leaf, sage, parsley, tomato paste and wine.
11
Simmer until reduced by half, about 20 minutes.
12
Add meat, tomatoes, porcini mushrooms, mushroom liquid and 2 cups beef broth.
13
Bring to a simmer, cover, and cook 2 1/2 to 3 hours, or until meat is tender.
14
Turn meat over halfway through cooking time.
15
Transfer meat to a cutting board.
16
Let meat stand 10 minutes before slicing.
17
Serve with vegetables and juice.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups reduced-sodium beef broth, divided, 1 ounce dried porcini mushrooms, 1 (3 lb) chuck roast, 1 tablespoon chopped pancetta or 1 tablespoon ham, and more.

Yes, Italian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions