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5 from 4 votes

One Pot Italian Pot Roast

Easy pot roast recipe, made in one pot with simple ingredients. It's juicy and tender and loaded with tomatoes and herbs. 
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: italian roast, one pot meal, pot roast, roast
Servings: 8 People
Calories: 441kcal
Author: Abeer

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: 441kcal | Carbohydrates: 6g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 428mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2240IU | Vitamin C: 5.5mg | Calcium: 75mg | Iron: 5.3mg