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–+ servings
Easy Italian Pot Roast Recipe (One Pot Meal)

One Pot Italian Pot Roast

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Easy pot roast recipe, made in one pot with simple ingredients. It's juicy and tender and loaded with tomatoes and herbs. 
Course Main Course
Cuisine American, Italian
Keyword italian roast, one pot meal, pot roast, roast
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 People
Calories 441
Author Abeer

Ingredients

  • 3 tbsp 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 tbsp Garlic Finely minced
  • 1 tbsp Ginger Finely minced
  • 3/4 cup Carrots Cut into half inch round slices
  • 1 stalk Celery Cut into half inch round slices
  • 2 tbsp Parsley Fresh, Roughly chopped
  • 1 Bay leaf
  • 1 tbsp Sage Fresh, Roughly chopped
  • 2-3 tbsp Basil Fresh, Roughly chopped
  • 1 tbsp 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 tbsp 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