ITALIAN POT ROAST
This Italian Pot Roast is tender, juicy, and packed with savory Italian flavors. Slow-cooked with tomatoes, garlic, and herbs, it’s a comforting one-pot meal perfect for weeknight dinners or family gatherings.
Ingredients
- 3 –4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion sliced
- 4 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sliced carrots
- 2 cups baby potatoes
- 1 tablespoon balsamic vinegar optional
Instructions
- Sear Roast: Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned.
- Prepare Slow Cooker/Oven: Place onion and garlic in the bottom of a slow cooker or roasting pan.
- Add Roast & Ingredients: Place roast on top. Pour diced tomatoes and beef broth over. Add herbs, salt, and pepper.
- Add Vegetables: Surround roast with carrots and potatoes.
- Cook: Slow cook on Low for 8 hours or High for 4–5 hours. Oven method: cover and roast at 325°F (163°C) for 3–4 hours.
- Finish & Serve: Remove roast, slice or shred, and serve with vegetables and pan juices. Add balsamic vinegar for extra flavor if desired.
Notes
- Make Ahead: Roast can be prepped a day ahead; store in fridge and cook when ready.
- Customizing the Flavor: Add bell peppers, mushrooms, or a splash of red wine for depth.
- Serving Suggestions: Serve with mashed potatoes, polenta, or crusty bread.
- Allergy-Friendly Options: Naturally gluten-free; ensure broth is gluten-free if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.