Go Back
Tender pot roast cooked in a dutch oven with carrots, baby potatoes, and fresh rosemary sprigs.

Hearty Italian Pot Roast with Red Wine & Herbs

This comforting Italian Pot Roast features a tender, slow-braised chuck roast infused with rich red wine, aromatic vegetables, and classic Italian herbs, perfect for a cozy family meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs Boneless Beef Chuck Roast trimmed of excess fat
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper freshly ground
  • 2 tbsp Olive Oil extra virgin
  • 1 large Yellow Onion roughly chopped
  • 3 cloves Garlic minced
  • 2 medium Carrots peeled and chopped into 1-inch pieces
  • 2 stalks Celery chopped into 1-inch pieces
  • 1 cup Red Wine dry (e.g., Chianti, Merlot)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 cup Beef Broth low sodium
  • 2 tbsp Tomato Paste
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes optional, for a hint of heat
  • 2 sprigs Fresh Rosemary
  • 2 Bay Leaves
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Large Dutch oven (6-8 quart)
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Tongs
  • Whisk

Method
 

  1. Pat the beef chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the seasoned chuck roast into the hot oil and sear for 5-7 minutes per side, until deeply browned all over. Remove the roast from the Dutch oven and set aside on a plate.
  3. Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, for 8-10 minutes, until the vegetables begin to soften and become fragrant. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
  4. Pour in the red wine, scraping the bottom of the Dutch oven with a wooden spoon to loosen any browned bits (fond). Let the wine simmer for 2-3 minutes until it has reduced by about half.
  5. Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes (if using). Add the fresh rosemary sprigs and bay leaves. Bring the mixture to a gentle simmer.
  6. Return the seared chuck roast to the Dutch oven, nestling it into the sauce. Ensure the roast is mostly submerged in the liquid.
  7. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the beef is fork-tender and easily pulls apart. Check periodically to ensure the liquid is not drying out; add a splash more broth or water if needed.
  8. Once cooked, carefully remove the Dutch oven from the oven. Transfer the pot roast to a cutting board and loosely tent it with foil. Let it rest for 10-15 minutes.
  9. Remove the rosemary sprigs and bay leaves from the sauce. Skim any excess fat from the surface of the sauce if desired. The vegetables in the sauce will be very soft and can be mashed slightly with a fork or left as is.
  10. Shred the rested beef with two forks or slice it against the grain into thick pieces. Serve the shredded or sliced beef with the rich Italian sauce, garnished with fresh chopped parsley. This dish pairs wonderfully with polenta, mashed potatoes, or crusty bread.

Notes

For an even richer flavor, prepare the pot roast the day before and gently reheat it. This allows the flavors to meld beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.