Italian-Style Pot Roast Recipe

Name: Italian-Style Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 2 teaspoons salt; 1 teaspoon fresh ground black pepper; 3 lbs eye of round roast, tied; 2 tablespoons olive oil; 1 cup finely chopped onion; 1 cup finely chopped celery; 1 cup finely chopped carrot; 1 tablespoon finely chopped fresh rosemary; 1 cup red wine; 1 (32 ounce) can crushed tomatoes; 1 cup beef broth

Servings: persons

2 garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh ground black pepper
3 lbs eye of round roast, tied
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
1 tablespoon finely chopped fresh rosemary
1 cup red wine
1 (32 ounce) can crushed tomatoes
1 cup beef broth

1
Make a paste of the garlic, salt, and pepper (use mortar and pestle); rub mixture all over the roast.
2
Heat oil in a Dutch oven over medium heat.
3
Brown the roast in the oil on all sides; remove roast from pan and set aside.
4
Add the onion, celery, carrot, and rosemary to the pan; stir/saute until the vegetables are softened, about 5 minutes.
5
Add in the wine; let the wine boil for about 1 minute.
6
Add in the tomatoes and beef broth; stir to blend, then return the roast to the pan.
7
Simmer (dont boil) the meat in the sauce for 45 minutes.
8
Preheat oven to 350; place roast and sauce in a baking dish; bake, occasionally basting with sauce, for 90 minutes or until the meat is tender and is 170 on an instant-read thermometer.
9
Remove from oven and let meat rest for 20 minutes.
10
While the meat is resting, remove excess fat from sauce; boil the sauce down if it is thin.
11
Remove the string from the roast, carve, and serve with the sauce drizzled over the top.

212

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 garlic cloves, minced, 2 teaspoons salt, 1 teaspoon fresh ground black pepper, 3 lbs eye of round roast, tied, and more.

Yes, Italian-Style 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-Style Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions