This Italian Pot Roast is a chuck roast that is braised in seasonings, red wine and tomatoes. Serves well over creamy polenta.
This recipe was originally published 12/13/2013. Photos and text updated 1/18/2021.
When you think pot roast, you probably think beef, braised in broth or water along with carrots, celery and onion. Maybe even potatoes?
Well, this Italian girl likes to change it up a bit and so I braised this Italian style pot roast in a combination of red wine, tomatoes and dry Italian seasoning and finish it off with some fresh basil and served it over polenta.
Fair warning: This recipe braises for about 3 hours, so don’t think this is going to be a 30 minute meal. If you’re looking for a quickie dinner, head over and check out some of my Instant Pot meals. I take it old school with this one and cook it in a dutch oven on the stove top.
How To Make The Pot Roast
First, season the meat and give it a dusting of flour and brown it in a dutch oven or other heavy bottomed pan.
Next, remove the beef from the pot and soften the onions and garlic in the same pan.
Delaze the pan with wine (or beef broth). Let the wine cook down and then add all other ingredients. Place beef back in pot.
Bring to a boil and immediately cover and reduce to a simmer. Allow to simmer 3 hours, turning halfway through the cook time.
Slice or shred beef and keep in the sauce until ready to serve.
This Italian Pot Roast braises in red wine and tomatoes rather than the traditional broth.
- 1 tablespoon vegetable oil
- 3-4 pound chuck roast
- 2 tablespoon flour all-purpose
- 1 medium sweet onion sliced
- 4 cloves garlic minced
- 28 oz can crushed tomatoes
- 1 bay leaf
- 1 Cup red wine or beef broth
- 1 ½ teaspoon dry Italian seasoning
- Salt and pepper to taste
- fresh basil leaves
Season meat liberally on all sides with salt and pepper. Rub the flour on all sides of meat.
Heat oil in a dutch oven or heavy pot over medium heat. Brown the meat on all sides. Remove to plate.
Add onions to pot and cook until starting to soften. Add garlic and cook 1 more minute. Deglaze the pan with red wine or beef broth. Let cook a few minutes until wine is reduced by at least half. Add tomatoes, Italian seasoning, bay leaf and a pinch of salt and pepper. Place the beef back into pot, nestling it into the liquid. Bring just to a boil, cover and reduce heat to a simmer.
Simmer for 3 hours. Halfway through the cook time, turn the roast over.
After 3 hours, carefully remove roast from pot. Cut into slices or shred and place back into the pot until ready to serve.
When serving, top with fresh torn basil.