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    Home » One Pot Recipes

    Italian Pot Roast (One Pot)

    Published: Sep 5, 2024 · Modified: Jan 22, 2025 by Abeer Rizvi · This post may contain affiliate links · 6 Comments

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    Easy Italian pot roast recipe, made in one pot with simple ingredients. It's juicy and tender and loaded with tomatoes and herbs.

    I am very fond of roasts and I am so excited to add this recipe to my growing collection. So far, I have this Easy Pot Roast Recipe (Stovetop & Oven) and this Slow Cooker Mississippi Roast. They are all really easy and full of flavor and the whole family approves.

    Jump to:
    • Key ingredients
    • Variations
    • How to make the best Italian pot roast?
    • What to serve with a pot roast?
    • Tips and techniques
    • Recipe FAQs
    • Storage
    • More one pot dinner recipes
    • Recipe

    Key ingredients

    • Olive oil- Used for sauteeing and adding more flavor.
    • Roast- I think chuck roast is best for this recipe.
    • Seasonings and herbs- Including salt, pepper, parsley, bay leaf, safe, basil, and Italian seasoning.
    • Red onion- You can use other types as well, just make sure it is finely chopped.
    • Garlic- Using fresh is always best.
    • Ginger- You will want this finely minced and fresh.
    • Carrots- Make round, half inch slices.
    • Celery- Chop these into half inch slices as well.
    • Italian red wine- You can use more broth instead, but this adds great flavor.
    • Beef broth- Be sure it is low sodium so the dish doesn't become too salty.
    • Tomatoes- It's easiest and best to use a can of Italian plum tomatoes, pureed.
    • Tomato paste- Gives it a thicker consistency and more substance.

    Variations

    • Use a crockpot or slow cooker- Simply sear the chuck roast and add it to the crockpot along with all other ingredients. Lower the amount of liquid by 1 cup. Then cook on low for 6-8 hours or until beef is very tender.
    • Make it a sandwich- Slice a good quality bread like ciabatta in half and fill it with shredded Italian beef, onions, tomatoes, lettuce, mozzarella or provolone cheese and enjoy.
    • Add more veggies- Such as banana or bell peppers, zucchini, or even green beans. If a veggie cooks fast, add it near the end.
    • Ranch version- Add dry Ranch dressing mix to give a new pop of flavor.

    How to make the best Italian pot roast?

    1. Heat oil and sear- The roast and keep aside.
    2. Saute- Onions, ginger and garlic.
    3. Add roast back into the pot- And add tomato puree, tomato paste, broth, red wine, carrots, celery, herbs and seasonings.
    4. Bring to a simmer- Then cover and cook in the oven until meat is tender and you are done.

    What to serve with a pot roast?

    • Salad
    • Creamy Mashed Potatoes Recipe (One Pot)
    • Breadsticks
    • Dinner rolls
    • Risotto
    • Rice
    • Serve over polenta or pasta
    • Roasted green beans
    • Oven Roasted Asparagus (One Pan)
    • Oven Roasted Potatoes (One Pan)
    • Oven Roasted Broccoli (One Pan)
    • Fries

    Tips and techniques

    • Italian red wine is optional- And can be replaced with beef broth.
    • Adjust the amount of seasonings and herbs- Based on your preference.
    • If the sauce is too thin- Thicken it by reducing it on the stovetop.
    • If the sauce is too thick- Add a little more broth (¼ cup at a time).
    • Use low sodium broth- To prevent the roast from becoming too salty.

    Recipe FAQs

    What roast is best for pot roast?

    Chuck roast is the best.

    Do you have to brown the roast?

    It is best to do it so as to enhance the flavor.

    How to thicken the sauce?

    Simply reduce the liquid by simmering it over the stovetop. If it gets too thick, just add more broth a little at a time until it reaches the desired consistency.

    Storage

    • Make ahead- This can be made up to 3 days before served if kept in a sealed container in the fridge. You can also freeze it up to 1 month, then thaw and reheat when ready to serve.
    • Refrigerate- Leftovers can be stored in a sealed container for up to 3 days.
    • Freeze- Leftover can be stored in a sealed container for up to 1 month. Thaw and reheat before serving.
    • Reheat- In the microwave, in the oven, or over a stove top.

    More one pot dinner recipes

    • One Pot Italian Sausage Pasta
    • One Pot Chicken and Rice
    • One Pot Cashew Chicken
    • Easy Chili Recipe (One Pot)
    • Steak Fajitas (One Pot)

    Recipe

    Easy One Pot Italian Pot Roast- Closeup Shot.

    One Pot Italian Pot Roast

    Abeer
    Easy pot roast recipe, made in one pot with simple ingredients. It's juicy and tender and loaded with tomatoes and herbs. 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 10 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 8 People
    Calories 441 kcal

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    Ingredients
      

    • 3 tablespoon Olive oil
    • 4 pound Boneless chuck roast Trimmed of excess fat
    • Salt To taste
    • Pepper To taste
    • 1.5 cups Red onion Or white onions or yellow onions, Finely chopped
    • 2 tablespoon Garlic Finely minced
    • 1 tablespoon Ginger Finely minced
    • ¾ cup Carrots Cut into half inch round slices
    • 1 stalk Celery Cut into half inch round slices
    • 2 tablespoon Parsley Fresh, Roughly chopped
    • 1 Bay leaf
    • 1 tablespoon Sage Fresh, Roughly chopped
    • 2-3 tablespoon Basil Fresh, Roughly chopped
    • 1 tablespoon Italian seasoning
    • 1 cup Italian red wine Or beef broth
    • 1.5 cups Beef broth Low sodium
    • 1 can Italian plum tomatoes 28 oz. can, Puree to make it smooth
    • 1 tablespoon Tomato paste

    Instructions
     

    • Heat oil in a nonstick oven-safe pot or Dutch Oven over medium high heat.
    • Add the chuck roast and season one side with salt and pepper. Sear it until golden brown. 
    • Then, flip it over and season the other side with salt and pepper. Sear it.
    • Sear and brown the sides of the roast too. 
    • Remove roast to a plate and keep aside.
    • In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant. 
    • Add the roast back into the Dutch Oven.
    • Add carrots, celery, parsley, bay leaf, sage, basil, Italian seasoning, red wine, beef broth, tomato puree, tomato paste
    • Bring to a simmer.
    • Then, cover the Dutch Oven with lid and transfer to oven. 
    • Bake at 350 degrees for 3 hours or until roast is tender and easily breaks away with a fork. 
    • Discard the bay leaf.
    • Thicken the sauce on the stovetop by cooking it without lid over medium high heat for 5-10 minutes until you reach desired consistency. 
    • Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot. Enjoy! 

    Notes

    • Read all my tips above.
    • Leftovers can be stored in a sealed container in the fridge for up to 3 days.

    Nutrition

    Calories: 441kcalCarbohydrates: 6gProtein: 44gFat: 26gSaturated Fat: 11gCholesterol: 156mgSodium: 428mgPotassium: 913mgFiber: 1gSugar: 2gVitamin A: 2240IUVitamin C: 5.5mgCalcium: 75mgIron: 5.3mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

    Tried this recipe?Leave a comment below or rate and tag @1potrecipes on social
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    Comments

    1. Sabrina says

      September 10, 2018 at 8:32 pm

      This is such a delicious meal! Everyone fights over the leftovers the next day!5 stars

      Reply
    2. Heather Seeley says

      September 11, 2018 at 6:03 am

      My family loves this recipe! Great for a week night meal5 stars

      Reply
    3. Jamielyn says

      September 11, 2018 at 7:49 am

      So easy and delicious! The ultimate comfort meal!5 stars

      Reply
    4. Sarah Walker Caron says

      September 13, 2018 at 6:18 am

      What a great meal!5 stars

      Reply
    5. Logan says

      July 11, 2020 at 1:11 pm

      Can this be converted to the Instant Pot?

      Reply
      • Abeer Rizvi says

        July 16, 2020 at 11:15 am

        Yes, it can be done. On the "Saute" setting, you can sear the meat until it's brown on all side. Then, cover lid and seal. Cook for 60 minutes. When the cycle ends, let it sit for 15 minutes. Then, release pressure. Remove lid, shred meat and enjoy.
        PS: You can also remove the meat to a plate, prior to shredding, and add some flour to the juices to make a gravy and then, add the meat back in the instant pot.

        Reply

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    Recipe developer. Photographer. Mommy & Foodie. Welcome to OnePot Recipes, a place where I share my love for cooking using One Pot, Instant Pot and Stock Pot!

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