Italian-style pot roast makes a perfect weekday dinner with its simple ingredients and easy preparation. While at the same time, its depth of flavor and beautiful presentation also makes it ideal for entertaining, especially over the holidays. This slow-cooked beef in a savory red wine and tomato gravy is sure to become a family favorite.
Family Recipes are the Best Kind of Recipes
For as long as I can remember Italian-style pot roast was served on many special occasions when I was growing up. Specifically, I remember it being my brother’s birthday dinner request, year after year.
I know what you’re wondering… Am I Italian? No, I am not Italian nor am I certain that this recipe has any true Italian roots. However, throughout the generations that this recipe has been handed down in my family, it was always called Italian pot roast. Therefore, I feel an obligation to keep its name alive despite the possible lack of Italian authenticity. Although it may not be traditionally Italian, it is absolutely delicious!
What’s in Italian-Style Pot Roast
It’s no secret that many of my favorite recipes are those with few ingredients and ingredients that can be found easily. This pot roast recipe is the perfect example of one! Most of the ingredients are pantry staples:
- Chuck roast
- Olive oil
- Onion
- Garlic
- Canned tomato sauce
- Dry red wine
- Water
- Black olives
- Dried oregano
- Sea salt and Pepper
- Fresh parsley or oregano
How to Make Italian-Style Pot Roast
This recipe is so easy! All you need is time. It requires ample time for the roast to slow cook in the oven for a few hours. Other than that, the preparation is quick and easy. In a large dutch oven, the roast is browned on all sides in olive oil.
Then, saute the onions and garlic in olive oil and juices from the roast. Add tomato sauce, wine, water, olives, and oregano to the pot and simmer for about 15-20 minutes. This creates a delicious and savory red wine and tomato gravy that is served with the meat. 
Finally, the roast is cooked low and slow for a few hours. Slow cooking chuck roast breaks the collagen down, tenderizing the meat. The beef releases its juices into the broth, providing your roast with incredible flavor. That’s where the magic of pot roast comes in!
Serving Suggestions
Once the roast is ready, slice it thinly and place it on a platter to serve. If a thicker gravy is preferred, add some flour or cornstarch to thicken it. Pour some of the tomato gravy over the sliced meat and garnish the slices with fresh oregano sprigs or fresh chopped parsley. Serve the remaining red wine and tomato gravy on the table in a gravy boat.
I love to serve Italian-style pot roast with a side of garlic or cheesy mashed potatoes and some seasonal roasted vegetables. The gravy is delicious on the potatoes too!
I hope you enjoy this easy, delicious, and comforting pot roast recipe as much as my family does. If you are looking for more delicious family recipes you may enjoy these:
For more farmhouse inspiration, DIYs, recipes, and fun, join me on Pinterest and Instagram too!
Italian-Style Pot Roast
Italian-style pot roast makes a perfect weekday dinner with its simple ingredients and easy preparation. While at the same time, its depth of flavor and beautiful presentation also makes it ideal for entertaining, especially over the holidays. This slow-cooked beef in a savory red wine and tomato gravy is sure to become a family favorite.
Ingredients
- 3 to 4 pound beef chuck roast
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 8 ounce can of tomato sauce
- 1/2 cup dry red wine
- 1/2 cup water
- 1/2 cup sliced black olives
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh oregano springs or fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 250 degrees.
- Rinse the roast in water and pat dry with paper towels. Salt and pepper the roast on all sides.
- In a large dutch oven on the stove over medium heat, brown the roast on all sides in olive oil.
- Remove the roast and let it rest on a cutting board or a plate.
- Meanwhile, saute the onions in the olive oil and juices from the roast in the dutch oven until they are translucent. Then, add the garlic and saute for about 30 seconds. Add the tomato sauce, wine, water, olives, and oregano and simmer for about 15-20 minutes.
- Return the roast to the tomato mixture in the dutch oven, cover, and cook in the oven for about 2 1/2 to 3 hours at 250 degrees.
- Remove the roast from the dutch oven and allow it to rest for about 10 minutes.
- Slice the roast thinly and place it on a platter. Pour some of the tomato gravy over the sliced meat and add some fresh oregano sprigs or fresh chopped parsley for garnish. Serve the remaining tomato gravy in a gravy boat on the table.
Notes
I serve Italian-style pot roast with garlic mashed potatoes on the side and a little tomato gravy drizzled on top.
This recipe is very easy to double serve more people.
[…] Italian-Style Pot Roast […]
[…] those recipes down to me. (Don’t you worry, I plan to pass them down to our daughter too!) Italian-Style Pot Roast is another fan-favorite recipe of my grandma Ethel’s that I’ve shared here. It was my […]