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–+ servings
Italian Pot Roast

Italian Pot Roast

This hearty Italian Pot Roast features tender beef cooked in a rich sauce with vegetables and red wine.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 1 hour
Total Time 5 hours
Course Main Course
Cuisine Italian
Servings 6 slices
Calories 450 kcal

Equipment

  • large heavy pot
  • Dutch oven

Ingredients
  

  • 3.5 to 4 pounds rump or chuck beef roast
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 large carrot, diced (about 1 cup)
  • 1 large rib celery, diced (about 1 cup)
  • 1 medium red onion, diced (1 to 1 ½ cups)
  • 2 cloves garlic, finely minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 bay leaf
  • 1 tablespoon finely chopped fresh sage
  • 3 cups medium-bodied Italian red wine (we used a Barbera)
  • 1 (28-ounce) can Italian plum tomatoes put through a food mill to remove the seeds

Instructions
 

  • Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the roast and cook, turning until browned on all sides, about 10-12 minutes.
  • Transfer the meat to a platter.
  • Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown, about 10-12 minutes. Add the garlic, parsley, and sage, and stir until fragrant, about 1 minute.
  • Add 1 cup of the wine and stir quickly to lift the caramelized vegetables. When the wine evaporates and coats the vegetables, return the meat to the pan.
  • Raise the heat to high, add the remaining wine, bay leaf, and tomatoes, and bring to a boil. Cover, reduce the heat to low, and simmer for 3-4 hours until the meat is tender.
  • Turn off the heat and let the roast sit in its juices for an hour.
  • Remove the meat from the pot and cover with foil. If sauce is too thin, bring to a boil and reduce until medium-thick. Taste and adjust seasoning.
  • Cut the meat into thick slices and place on warm serving dishes. Spoon sauce over the meat and serve hot.

Notes

Serve with rice, mashed potatoes, or polenta.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 5mg
Keyword beef roast, Comfort Food, Hearty Meal, Italian pot roast, red wine, slow-cooked
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