Start by patting your beef chuck roast dry and seasoning it generously with salt and freshly ground black pepper. Heat olive oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat. Cooked the roast through on all sides to develop a rich golden-brown crust.. This step locks in juices and builds the deep, savory flavor that defines a great pot roast.

Remove the roast and set it aside. In the same pot, add sautéed onions, chopped garlic, minced carrots, and celery. Simmer on low heat for about 5 minutes, stirring every now and then, until vegetables cook down and give off their wonderful aroma.

Stir in tomato paste and cook it briefly to deepen its flavor. Then, add crushed tomatoes, beef broth, dried rosemary, and oregano. Mix everything well, scraping the bottom of the pot to incorporate any browned bits from searing — these add extra richness to your sauce.

Return the beef roast to the pot, nestling it into the sauce and vegetables. Put the pot on with a close-fitting lid and turn the heat to low. Let the roast simmer gently for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart. If you prefer, transfer the covered pot to a preheated oven at 325 degrees Fahrenheit and cook for the same amount of time.

Once cooked, carefully remove the roast and let it rest for 10 minutes to allow the juices to redistribute. Slice against the grain and serve along with seasoned vegetables and sauce.

Don’t rush the searing process; a good crust means better flavor.

Low heat when simmering so that the meat does not dry.

If the sauce becomes too thick, add some broth or water to thin it out.

Following these steps will help you create a tender, juicy Italian pot roast packed with authentic flavors that everyone will love. Relish the process along with the delicious output!

Once you’ve mastered the basics of this Italian pot roast, it’s fun to explore ways to make it your own. Here are some pro tips and tasty variations to elevate your dish and suit your personal preferences:

While chuck roast is ideal, you can also try brisket or bottom round. Just adjust cooking times as needed since some cuts may take longer to become tender.

If you enjoy a little spice, sprinkle in red pepper flakes when adding the herbs. It adds a subtle warmth without overpowering the classic Italian flavors.

A splash of balsamic vinegar during cooking brightens the sauce and adds a lovely tangy complexity that pairs beautifully with the tomatoes and herbs.

Proceed and substitute or add vegetables such as mushrooms, potatoes, or bell peppers. They provide texture and taste variety to the dish.

For hands-off convenience, transfer all ingredients to a slow cooker and cook on low for 7 to 8 hours. The flavors deepen even more, and the meat becomes incredibly tender.

This recipe is naturally gluten-free, but be sure to check that your beef broth and tomato products have no gluten additives.