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So quick and delish. Love the ingredients are common in the household, and great for the not so pleasant weather having here today in Fl. Thank You Simply Recipes.
Going to try this tonight
Using top sirloin roast
Great. Made with turnips, parsnips and rhuttabega. Jeff in Detroit Metro!
So glad you liked it Jeff! Happy to see your version loaded with turnips, parsnips, and rutabagas, three of my most favorite root veggies. The turnips and the rutabagas can be a little bit bitter for some, but for me, it’s a welcome flavor.
I made this following the instructions apart from a generous pinch of red pepper.Loved that it used our sage from the garden, not so many recipes do. My house smelled amazing as this cooked and we loved it. Leftovers were great pulled and put over pasta.
About 90 minutes left on cooking time, add some potatoes. When they are all soft and absorbed flavor, stuff them inside of tomatoes, crush up a few croutons and sprinkle on top. Throw in oven for 30 minutess, great side for great dish
Sounds delish, thanks for sharing!
I havent seen sage in other recipes so this was exciting. Molto, molto Italiano!
So delicious! I made two small changes. I added a large pinch of red pepper flakes to add a little zip! During step 6 I used an immersion blender to turn the vegetables and liquid into a sauce before reducing.
Could this be finished in a crock pot instead of on the stove top?
Hi, Diana! Sure, I think that would work great! I’d follow our Slow Cooker Pot Roast instructions and cook on high for 4 to 5 hours or low for 8 to 10 hours. Enjoy!
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!!!
Wondering if anyone had tried this recipe in slow cooker. If so please share how you prepared it differently
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.
I added some cayenne pepper and Worcestershire sauce. Very good if you like hot and spicy
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!
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!
Yes I am Italian, that is exactly how we serve it on top of polenta with gorgonzola Buon appettito!
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. :)
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.)
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.