Pot Roast, Italian Style Recipe

Name: Pot Roast, Italian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef chuck roast shoulder, boneless; 2 tablespoons lard for cooking; 1 x salt; 1 x black pepper; 1/2 cup onions chopped; 1/2 cup carrots; 1/2 cup celery; 6 ounces tomato paste; 8 ounces tomato sauce; 1/2 cup red wine dry; 2 each beef bouillon cubes; 1 1/2 cups water to dissolve above, hot; 1 teaspoon sugar; 1 teaspoon basil; 1/2 teaspoon oregano; 1 pound spaghetti or thin noodles; 1 x parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

4 pounds beef chuck roast shoulder, boneless
2 tablespoons lard for cooking
1 x salt
1 x black pepper
1/2 cup onions chopped
1/2 cup carrots
1/2 cup celery
6 ounces tomato paste
8 ounces tomato sauce
1/2 cup red wine dry
2 each beef bouillon cubes
1 1/2 cups water to dissolve above, hot
1 teaspoon sugar
1 teaspoon basil
1/2 teaspoon oregano
1 pound spaghetti or thin noodles
1 x parmesan, parmigiano-reggiano cheese, grated grated

1
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2
Season with salt and pepper and remove from pan.
3
Pour off fat drippings.
4
Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often.
5
Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well.
6
Return meat to pan.
7
Cover and simmer for 2 1/2 to 2 1/2 hours, or until done.
8
(Or cook in a 325F (160C) oven for same amount of time.)
9
Turn meat once to cook it evenly throughout.
10
When done, remove meat to a platter and keep warm.
11
Skim excess fat.
12
If sauce is a little too thin, simmer, uncovered, until it is of desired thickness.
13
Taste sauce and correct seasoning, if necessary, with salt and pepper.
14
Meanwhile cook spaghetti and drain.
15
Serve sauce over spaghetti and sprinkle with Parmesan cheese.
16
Slice meat and spoon a little sauce over it.

1849

kcal

Calories

Fat

Carbs

157

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 4 pounds beef chuck roast shoulder, boneless, 2 tablespoons lard for cooking, 1 x salt, 1 x black pepper, and more.

Yes, Pot Roast, Italian Style 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!

Pot Roast, Italian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions