Italian Style Pot Roast

This Italian pot roast is a comforting, flavorful meal that turns simple ingredients into a tender, hearty dinner perfect for any day you want to feel cozy at home. It slow-cooks beautifully, letting spices and herbs soak into the beef for rich depth without fuss.

I first made this after finding a chuck roast on sale and a craving for something warming. It quickly became a go-to for Sunday dinners when I want a meal that feeds my family for days.

Ingredients

• Bacon or pancetta: adds smokiness and a savory fat base for browning the beef. Choose thick-cut and fresh if you can to get the best flavor
• Beef chuck: is ideal for slow cooking because of its marbling which breaks down into supple tenderness
• Onion, carrot, and celery: form a classic soffritto that builds a rich vegetable flavor foundation
• Garlic: brings warmth and aroma; fresh cloves are always better than pre-minced here
• Red pepper flakes: add a subtle heat and complexity but are optional
• Beef broth: enhances the meaty base; homemade or low sodium canned broth works best
• Crushed tomatoes: add acidity and body; pick a quality tin that tastes fresh with no metallic note
• Thyme, rosemary, and Italian seasoning: combine to create a fragrant herb bouquet. Fresh herbs will brighten the dish but dried are a fine substitute
• Bay leaves: provide a subtle background earthiness
• Salt and pepper: to finish balancing flavors

Instructions

Cook Bacon:

Cook the diced bacon or pancetta over medium heat in a large oven-safe saucepan or Dutch oven until it crisps and releases its rendered fat. Set the bacon aside but leave the fat in the pan. This layer of flavor is essential to the depth of the sauce.

Brown The Beef:

Season the beef pieces with salt and pepper. Increase the heat to medium-high and brown the beef in the bacon fat, turning every 4 to 6 minutes per side. Achieving a golden crust locks in juices and adds a caramelized flavor.

Sauté Vegetables:

Lower the heat to medium and add the diced onion, carrot, and celery. Cook for about 7 to 10 minutes until the vegetables are soft but not browned. This gentle cooking unlocks their natural sweetness.

Add Garlic and Pepper Flakes:

Stir in the chopped garlic and red pepper flakes. Cook for about a minute until fragrant, being careful not to let the garlic burn.

Combine Liquids and Herbs:

Pour in the beef broth and crushed tomatoes, then add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon back into the pan. Stir everything well to blend flavors before returning the beef to the pot.

Cook Slowly for Tenderness:

You have options here: bring the liquid to a boil, then reduce heat to low and simmer covered for 2 to 4 hours until the beef shreds easily. Or transfer the covered pot to a preheated 275°F oven for the same time frame. Alternatively, place everything in a slow cooker and cook on low for 8 to 10 hours or high for 4 to 6 hours.

Final Seasoning:

Remove bay leaves and season the stew with salt and pepper to taste before serving. The slow cooking intensifies flavors so adjust salt carefully.

I love how the fresh herbs meld here and bring out an Italian sensibility while keeping the dish rustic. I have fond memories of gathering around the kitchen table on chilly evenings sharing this roast with my family and crusty bread to sop up the sauce.

Storage Tips

This pot roast keeps well in the fridge for 3 to 4 days in an airtight container. Reheat gently on the stove or in the oven to preserve moisture. You can also freeze portions for up to 3 months defrost overnight in the fridge before warming.

Ingredient Swaps

Use smoked sausage instead of bacon for a different smoky note. Try a mix of fresh rosemary and oregano if you do not have Italian seasoning. Swap out beef broth for a mushroom broth to add richness and a vegetarian-friendly option if you use a meatless substitute for beef.

Serving Ideas

Serve the pot roast over creamy mashed potatoes, polenta, or buttered noodles to capture the delicious sauce. A simple side salad or roasted vegetables add freshness and balance. Crusty bread to soak up the sauce is essential—try a rustic Italian loaf or ciabatta.

Adding fresh herbs near the end of cooking if possible will brighten the dish and give it a fresher aroma.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Chuck roast or similar cuts with good marbling are ideal as they become tender and flavorful when cooked slowly.

→ Can I substitute bacon with another ingredient?

Pancetta is a great alternative, adding a similar smoky depth. Omitting it will lessen the smokiness but won’t affect the overall tender texture.

→ How can I tell when the beef is done?

The beef is ready when it’s fork-tender and easily pulls apart, typically after 2 to 4 hours of slow cooking.

→ Is it necessary to sear the beef first?

Searing locks in juices and creates rich browned flavor, enhancing the final dish noticeably.

→ What are some suitable side dishes for this meal?

This savory dish pairs well with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

→ Can I prepare this using a slow cooker?

Yes, cooking on LOW for 8-10 hours or HIGH for 4-6 hours yields tender, flavorful meat with minimal effort.