Italian Pot Roast
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Debbie
Wondering if anyone had tried this recipe in slow cooker. If so please share how you prepared it differently
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Julia
I always do this in the slower cooker and it’s amazing!
I sear the meat, take it out, add veggies to pan – tons of carrots because my kids love them – add the wine to reduce, put everything in the slow cooker (meat, veggies in reduced wine and canned tomatoes, i used diced) on low for 8 hours or high for 6 (my preference is low, but I don’t always get it in in time). The sauce is perfect. My mother-in law is the pickiest eater I know and she absolutely loves this recipe. I serve with mashed potatoes for my husband and daughter and wide egg noodles for me and my son.
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joe
I added some cayenne pepper and Worcestershire sauce. Very good if you like hot and spicy
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Kathleen Bach
Best pot roast ever, Cooked in the oven for 2 1/4 hours and played 18 holed of golf. Perfect fall dinner. Used all the fresh herbs from the garden before first freeze in Spring green wi. Mashed potatoes a great go with!
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John Valentine
This is a great traditional recipe. To carry the tradition one step further, many Italians serve the meat atop polenta that has been stirred frequently while cooking for at least 45 minutes. The rich meat and sauce are the perfect compliments to the simple polenta. Now that’s Italian!
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James
Yes I am Italian, that is exactly how we serve it on top of polenta with gorgonzola Buon appettito!
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Deb M.
Thank you for the recipe. It turned out well, if a little on the dry side. Strangely enough, it was still tender even though it was a little dry. I thought the wine would be overpowering because that’s all I could smell the whole time it cooked, but it was okay after reducing the sauce by half. I’m glad you wrote in cup measurements for the vegetables; it took 5 stalks of celery to equal one cup–not one stalk. IMO, a half cup of oil was excessive. I just used enough to cover the bottom of the pot (1/4 cup or less). In the end, I still needed to skim off quite a bit of oil as the sauce reduced.
I used dried Italian seasoning and much more garlic than the recipe stated, and I added a jar of organic marinated mushrooms. I also used a can of organic diced tomatoes (nothing weird added) because that’s all I had on hand (I didn’t run them through a food mill). I used a bottle of Frey organic red table wine which was too strong for me to drink straight up (I’m not much of a drinker). I was trying to find a pot roast recipe which used a lot of wine so that it didn’t go to waste. This one sounded good, and it was. Thanks again. :)
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Kimberly
I made this dish for my father-in-law’s birthday back in March and for my husband’s aunt and uncle as a thank you for inviting us up for Christmas. It made a really delicious Christmas Eve dinner. My father-in-law loved it too. We served it with creamy, mascarpone and parmesan mashed potatoes and sauteed green beans.
If you’re looking for something to impress your dinner guests, I’d definitely recommend this. (Also, I chose to use the oven method rather than slow cooking on the stove top. I’ve never had any luck with getting the temperature right on the stove top.)
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Ann
I really enjoyed this dish. I used a 28 oz can of diced tomatoes because that is what I had on hand. I also only had 2 cups of red wine so I had to substitute the 3rd cup with beef broth. It came out great! I loved it and definitely recommend this recipe.
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Antonette
I haven’t tried this recipe yet, but I can’t wait…it sounds delicious! One suggestion I would make is to cook the roast the day before you need it. Once cooked and cooled, place it in the refrigerator. The next day take out the roast from the pot, slice it (it won’t shred) then put everything in an oven proof dish to reheat. I use this technique for all my pot roasts.
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Cheryl
I bought a 3 lb. chuck roast on sale and instead of doing my usual pot roast, found this recipe and decided to give it a try. I am so glad I did! The meat was incredibly succulent and flavorful, and the sauce was SO good. Normally I get kind of tired of leftovers but these? Phenomenal.
Thank you so much for your website. I feel like every recipe I’ve tried has been either just as expected or even better. This is now my go-to site for looking up new recipes to try.
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Scott
SPEC-TACULAR! As we work our way through your recipes, I continue to be impressed with how well each one turns out….this may be the best one yet. We took the finished roast and wrapped it in foil at midday and then allowed the sauce to rest in the fridge. Once cooled, it was easy to skim the fat from the surface. This evening, we heated the sauce and reduced it some and then added in the shredded beef. Served over mashed potatoes, this was a real treat!!
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Carla
This sounds wonderful and I would like to try it but I’d like to know what liquid you would suggest substituting for the wine please? I don’t/can’t cook with alcohol(plus don’t like the taste of it), but would really like to make this recipe.
I’m not sure it can top your regular Pot Roast but I’d like to let it try :)You can make a pot roast, inspired by this recipe, without the wine. I would use maybe only two cups of water, instead of 3 cups of wine, as the roast will release a lot of water as demonstrated in the regular pot roast recipe. But, believe me, it will not be the same as this recipe. For this Italian pot roast, the wine is essential. Otherwise it will be very similar to the standard pot roast recipe on the site. ~Elise
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mark
I loved the recipe but the sauce was so liquidy I didn’t have time to boil it down before serving. Should I have used the liquid in the can of tomatoes or not?
Yes, you use the liquid in the can of tomatoes. And you probably do need to boil down the sauce. Just put it on the highest heat, uncovered, and let it rip. It should boil down quickly. ~Elise
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Ronda
This was a fabulous recipe! I used a smaller roast (a little under 3 lbs) without changing anything else ingredient wise. I was able to lower my cooking time a bit, carefully watching the roast until it started falling apart. I didn’t have much juice leftover at all, just enough to go well over rice! It is definitely something we will be eating over and over again!
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Michelle
I’d like to ask just one question – This is a fantastic recipe, and since my family consumed all the beef, we are left with about 4 cups of the sauce. Any recommendations for this left over sauce? Can it be the base for a soup? Used the same as a broth for potatoes or rice? It’s just so delicious, I can’t stand to throw it out now that there’s no beef to go with.
I would boil it down until it is really thick (if it isn’t already) and serve it over potatoes, pasta, farro, or rice. Or even bread. ;-) That’s good sauce! ~Elise
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Michelle
Thanks again for another no-fail recipe Elise. I always come here first for all recipe queries and had a tough time deciding which pot roast recipe to work with. I ended up cooking two roasts today for the extended family potluck. I changed it just a bit – using some 5 minute tomato sauce instead of the plum tomatoes, and only using a cup and a half of wine per roast and augmenting with beef broth needing to be used up in the fridge (just using up what I had on hand) and it was sooo delicious. Cooked one in the oven and the other in the crock pot. It was so tasty that there was none to bring back home – any leftovers were snatched up by family taking “just a bit” for tomorrow. Oh well, it’s so easy I’ll be making this one again for my own family this coming week. How can you miss when you can start it in the morning, leave it to take care of itself in the crock, and come home to a fantastic smelling house and wickedly delicious meal ready and waiting :)
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Elise at the bottom of the Best Pot Roast page, the Link to Beef Brisket Pot Roast is incorrect as it goes to Italian Pot Roast (there is a separate link for that as well). I did find it in the Search for Recipe index, but figured i’d let you know.
Elise, When I click on the Beef Brisket Pot Roast it comes up with the Italian Pot Roast. This is at the bottom of the “Best Pot Roast” Page.
Is the roast supposed to be completely covered/submerged in the sauce while cooking? Mine is half in and half out.
Should I add tomato sauce or something to cover the meat more? Been on for almost 2 hours and its not tenderizing.
Hi Dora, you do not need to cover the meat with the sauce, but you do need to cover the pot while it is slowly cooking for 3 to 4 hours.
It’s in the oven. Was 1/4 cup of olive oil a typo? Nothing could stick to that pot.
This recipe is now my family’s favorite! We have made this many times all with wonderful results. The only difference is once I used a Bordeaux as opposed to a medium bodied wine with amazing results. We always put the pot roast over a bed of polenta that I mix finely grated regianno cheese in. Absolutely amazing!!!
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