\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nMeet Stracotto, the Italian pot roast you didn\u2019t know you were missing! A seared roast is slowly braised in a rich, hearty tomato sauce<\/strong> until it is melt-in-your-mouth tender<\/strong>. The sauce alone is worth making this recipe for!<\/p>\n<\/figure>\n\nReasons This Recipe Is a 10\/10<\/h2>\n\nFall-Apart Tender Beef:<\/strong>\u00a0The roast slowly braises in the oven until it\u2019s ultra tender and packed with rich flavor.<\/li>\nA Sauce With Incredible Depth:<\/strong>\u00a0The tomato-based sauce simmers for hours, developing bold, savory flavor that\u2019s perfect for spooning over pasta<\/a>, mashed potatoes<\/a>, or creamy polenta.<\/li>\nEven Better the Next Day:<\/strong>\u00a0The leftovers are just as delicious! My family happily sopped up the extra sauce with buttered, crusty bread<\/a>, which might have been my favorite part. \u00a0<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Italian Pot Roast<\/h3>\n<\/figure>\n\nChoose the Right Cut of Beef:<\/strong>\u00a0I used a chuck roast, but a round roast or brisket (with most of the fat cap trimmed) works great too.<\/li>\nWine Substitutions:<\/strong>\u00a0If you\u2019d rather skip the wine, swap in beef broth<\/a> or apple juice. Add 1\u20132 tablespoons of apple cider vinegar or 1 tablespoon of balsamic vinegar to give the sauce a touch of acidity.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Stracotto <\/h2>\nIf your go-to comfort food is a classic pot roast<\/a> like my Mississippi version<\/a>, you\u2019re going to love this Italian twist. It\u2019s easy to prepare, and while it simmers low and slow in the oven, the flavorful sauce and juicy beef make every minute worth the wait.<\/p>\n\nSear the Beef:<\/strong> Preheat the oven to 350\u00baF. Cut\u00a0the roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with\u00a0salt\u00a0and\u00a0pepper. Heat a large, oven-safe pot or large Dutch oven<\/a> over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side, until a deep crust forms. Remove to a plate and set aside.<\/li>\nCook Vegetables:<\/strong> Lower the heat to medium and add\u00a0the olive oil,\u00a0onion,\u00a0carrots, and\u00a0celery\u00a0to the pot. Cook for 3 minutes. Add\u00a0garlic\u00a0and cook for another minute.<\/li>\nWine:<\/strong> Add the wine\u00a0and use a wooden spoon to scrape any browned bits up from the bottom of the pan.<\/li>\nBroth:<\/strong> Stir in the beef broth.<\/li>\nAdd Herbs & Tomatoes:<\/strong> Stir in\u00a0tomato paste,\u00a0tomatoes,\u00a0bay leaves,\u00a0thyme, rosemary, and\u00a0salt\u00a0and\u00a0pepper\u00a0to taste.<\/li>\nRoast:<\/strong> Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving Italian Pot Roast.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nSave Time on Veggies:<\/strong>\u00a0For quicker prep, toss the onions, celery, and carrots into a food processor<\/a> and pulse until roughly chopped. You\u2019ll get perfectly sized pieces without the extra chopping.<\/p>\n<\/div>\n<\/p>\n\n\nOther Italian Pot Roast Cooking Methods<\/h3>\n\nSlow Cooker Instructions:<\/strong>\n\nCombine everything except the beef in a large 6 or 7-quart slow-cooker. Brown the beef as directed in the recipe card, then add it to the slow cooker. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.<\/li>\n<\/ul>\n<\/li>\nStovetop Instructions:<\/strong>\n\nInstead of transferring the pot to the oven in step 6, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable. Carefully stir the sauce every 30 minutes or so to prevent burning.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Meet Stracotto, the Italian pot roast you didn\u2019t know you were missing! A seared roast is slowly braised in a rich, hearty tomato sauce<\/strong> until it is melt-in-your-mouth tender<\/strong>. The sauce alone is worth making this recipe for!<\/p>\n<\/figure>\n\nReasons This Recipe Is a 10\/10<\/h2>\n\nFall-Apart Tender Beef:<\/strong>\u00a0The roast slowly braises in the oven until it\u2019s ultra tender and packed with rich flavor.<\/li>\nA Sauce With Incredible Depth:<\/strong>\u00a0The tomato-based sauce simmers for hours, developing bold, savory flavor that\u2019s perfect for spooning over pasta<\/a>, mashed potatoes<\/a>, or creamy polenta.<\/li>\nEven Better the Next Day:<\/strong>\u00a0The leftovers are just as delicious! My family happily sopped up the extra sauce with buttered, crusty bread<\/a>, which might have been my favorite part. \u00a0<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Italian Pot Roast<\/h3>\n<\/figure>\n\nChoose the Right Cut of Beef:<\/strong>\u00a0I used a chuck roast, but a round roast or brisket (with most of the fat cap trimmed) works great too.<\/li>\nWine Substitutions:<\/strong>\u00a0If you\u2019d rather skip the wine, swap in beef broth<\/a> or apple juice. Add 1\u20132 tablespoons of apple cider vinegar or 1 tablespoon of balsamic vinegar to give the sauce a touch of acidity.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Stracotto <\/h2>\nIf your go-to comfort food is a classic pot roast<\/a> like my Mississippi version<\/a>, you\u2019re going to love this Italian twist. It\u2019s easy to prepare, and while it simmers low and slow in the oven, the flavorful sauce and juicy beef make every minute worth the wait.<\/p>\n\nSear the Beef:<\/strong> Preheat the oven to 350\u00baF. Cut\u00a0the roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with\u00a0salt\u00a0and\u00a0pepper. Heat a large, oven-safe pot or large Dutch oven<\/a> over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side, until a deep crust forms. Remove to a plate and set aside.<\/li>\nCook Vegetables:<\/strong> Lower the heat to medium and add\u00a0the olive oil,\u00a0onion,\u00a0carrots, and\u00a0celery\u00a0to the pot. Cook for 3 minutes. Add\u00a0garlic\u00a0and cook for another minute.<\/li>\nWine:<\/strong> Add the wine\u00a0and use a wooden spoon to scrape any browned bits up from the bottom of the pan.<\/li>\nBroth:<\/strong> Stir in the beef broth.<\/li>\nAdd Herbs & Tomatoes:<\/strong> Stir in\u00a0tomato paste,\u00a0tomatoes,\u00a0bay leaves,\u00a0thyme, rosemary, and\u00a0salt\u00a0and\u00a0pepper\u00a0to taste.<\/li>\nRoast:<\/strong> Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving Italian Pot Roast.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nSave Time on Veggies:<\/strong>\u00a0For quicker prep, toss the onions, celery, and carrots into a food processor<\/a> and pulse until roughly chopped. You\u2019ll get perfectly sized pieces without the extra chopping.<\/p>\n<\/div>\n<\/p>\n\n\nOther Italian Pot Roast Cooking Methods<\/h3>\n\nSlow Cooker Instructions:<\/strong>\n\nCombine everything except the beef in a large 6 or 7-quart slow-cooker. Brown the beef as directed in the recipe card, then add it to the slow cooker. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.<\/li>\n<\/ul>\n<\/li>\nStovetop Instructions:<\/strong>\n\nInstead of transferring the pot to the oven in step 6, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable. Carefully stir the sauce every 30 minutes or so to prevent burning.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
If your go-to comfort food is a classic pot roast<\/a> like my Mississippi version<\/a>, you\u2019re going to love this Italian twist. It\u2019s easy to prepare, and while it simmers low and slow in the oven, the flavorful sauce and juicy beef make every minute worth the wait.<\/p>\n\nSear the Beef:<\/strong> Preheat the oven to 350\u00baF. Cut\u00a0the roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with\u00a0salt\u00a0and\u00a0pepper. Heat a large, oven-safe pot or large Dutch oven<\/a> over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side, until a deep crust forms. Remove to a plate and set aside.<\/li>\nCook Vegetables:<\/strong> Lower the heat to medium and add\u00a0the olive oil,\u00a0onion,\u00a0carrots, and\u00a0celery\u00a0to the pot. Cook for 3 minutes. Add\u00a0garlic\u00a0and cook for another minute.<\/li>\nWine:<\/strong> Add the wine\u00a0and use a wooden spoon to scrape any browned bits up from the bottom of the pan.<\/li>\nBroth:<\/strong> Stir in the beef broth.<\/li>\nAdd Herbs & Tomatoes:<\/strong> Stir in\u00a0tomato paste,\u00a0tomatoes,\u00a0bay leaves,\u00a0thyme, rosemary, and\u00a0salt\u00a0and\u00a0pepper\u00a0to taste.<\/li>\nRoast:<\/strong> Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving Italian Pot Roast.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nSave Time on Veggies:<\/strong>\u00a0For quicker prep, toss the onions, celery, and carrots into a food processor<\/a> and pulse until roughly chopped. You\u2019ll get perfectly sized pieces without the extra chopping.<\/p>\n<\/div>\n<\/p>\n\n\nOther Italian Pot Roast Cooking Methods<\/h3>\n\nSlow Cooker Instructions:<\/strong>\n\nCombine everything except the beef in a large 6 or 7-quart slow-cooker. Brown the beef as directed in the recipe card, then add it to the slow cooker. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.<\/li>\n<\/ul>\n<\/li>\nStovetop Instructions:<\/strong>\n\nInstead of transferring the pot to the oven in step 6, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable. Carefully stir the sauce every 30 minutes or so to prevent burning.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Save Time on Veggies:<\/strong>\u00a0For quicker prep, toss the onions, celery, and carrots into a food processor<\/a> and pulse until roughly chopped. You\u2019ll get perfectly sized pieces without the extra chopping.<\/p>\n<\/div>\n<\/p>\n\n\nOther Italian Pot Roast Cooking Methods<\/h3>\n\nSlow Cooker Instructions:<\/strong>\n\nCombine everything except the beef in a large 6 or 7-quart slow-cooker. Brown the beef as directed in the recipe card, then add it to the slow cooker. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.<\/li>\n<\/ul>\n<\/li>\nStovetop Instructions:<\/strong>\n\nInstead of transferring the pot to the oven in step 6, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable. Carefully stir the sauce every 30 minutes or so to prevent burning.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast<\/span> into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt<\/span> and ground black pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Lower the heat to medium and add 1 tablespoon olive oil<\/span>, 2 cups diced onion<\/span>, 1 \u00bd cups diced carrots<\/span>, and 1 cup diced celery<\/span> to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nAdd 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 cup dry red wine<\/span> and use a wooden spoon to scrape any browned bits up from the bottom of the pan. <\/span><\/p>\n<\/li>\n\nStir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Stir in 1 \u00bd cups beef broth<\/span>, then add 2 tablespoons tomato paste<\/span>, 2 cups crushed tomatoes<\/span>, 2 bay leaves<\/span>, 5 sprigs fresh thyme<\/span> ,1 sprig fresh rosemary<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. <\/span><\/p>\n<\/li>\n\nAdd the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 \u00bd-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge: <\/b>Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.<\/li>\n<\/ul>\n\nFreezer:\u00a0<\/b>Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>606<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>54<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>17<\/span>g<\/span><\/span>Trans Fat: <\/span>2<\/span>g<\/span><\/span>Cholesterol: <\/span>183<\/span>mg<\/span><\/span>Sodium: <\/span>624<\/span>mg<\/span><\/span>Potassium: <\/span>1441<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>5754<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>116<\/span>mg<\/span><\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Italian Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/italian-pot-roast.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/italian-pot-roast.jpg\")
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<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsItalianPotRoast-1200x800.png\"\/ "\\"Meet")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsItalianPotRoast-1200x800.png\" "\\"Meet")
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![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-1200x800.jpg\" "\\"Meet")
<\/figure>\n![\"Veggies](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-1-1200x800.jpg\"\/ "\\"Meet")
![\"Veggies](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-1-1200x800.jpg\" "\\"Meet")
<\/figure>\n![\"Wine](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-2-1200x800.jpg\"\/ "\\"Meet")
![\"Wine](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-2-1200x800.jpg\" "\\"Meet")
<\/figure>\n![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-3-1200x800.jpg\"\/ "\\"Meet")
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<\/figure>\n![\"Herbs](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-4-1200x800.jpg\"\/ "\\"Meet")
![\"Herbs](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-4-1200x800.jpg\" "\\"Meet")
<\/figure>\n![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/ItalianPotRoast-5-1200x800.jpg\"\/ "\\"Meet")
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<\/figure>\n<\/figure>\n