Italian Pot Roast

Italian pot roast is the kind of stick-to-your-ribs comfort food we crave when the temperatures drop. Tomatoes and pancetta add a deep and rich flavor that will make you come back for seconds.

‘Tis the Season for Roast Beast!
Playing on repeat in our homes this time of year—reminds us that this season is not how many presents you’ve received. It’s about love. And nothing say “I love you” like gathering your favorite people together around your table and feeding them something a little special. Enter this Italian pot roast recipe! Although it takes a little time—a low-and-slow cook is what makes pot roast oh-so-delicious—pot roast is actually a really low-key recipe. So go ahead and invite a big crowd over! Pop open a bottle of red wine, throw a couple of logs on the fire, spin some holiday tunes and create the kind of glowing, cozy memories that this time of year is supposed to be all about.
Italian Flavors Make For the Best Pot Roast Recipe, Ever.
What makes this pot roast an Italian pot roast? Well, the classic all-American pot roast is usually flavored with super-simple things—think carrots, onions, potatoes maybe a little garlic if your Grandma was a wild-child. Our riff on the classic gets its Italian flavors from:

Pancetta! Pancetta is very similar to bacon. However, instead of being smoked (as most bacon is) pancetta is cured with salt. If you can’t find pancetta, though, a good-quality bacon works as a replacement.
Tomato paste. Did you know? Tomato paste is a supercharged source of umami!
Red wine. Any excuse to open a bottle! Kidding, kidding. Wine stands in for the traditional beef or chicken broth as the liquid that your pot roast will braise in. Acid in the wine helps to break down the meat—which is a good thing—and will add a special depth of flavor, too.
Lots of garlic! Because we love garlic, and so does everyone else.

Italian Style Pot Roast 3
Italian Flavors Make For the Best Pot Roast Recipe, Ever.
What makes this pot roast an Italian pot roast? Well, the classic all-American pot roast is usually flavored with super-simple things—think carrots, onions, potatoes maybe a little garlic if your Grandma was a wild-child. Our riff on the classic gets its Italian flavors from:

Pancetta! Pancetta is very similar to bacon. However, instead of being smoked (as most bacon is) pancetta is cured with salt. If you can’t find pancetta, though, a good-quality bacon works as a replacement.
Tomato paste. Did you know? Tomato paste is a supercharged source of umami!
Red wine. Any excuse to open a bottle! Kidding, kidding. Wine stands in for the traditional beef or chicken broth as the liquid that your pot roast will braise in. Acid in the wine helps to break down the meat—which is a good thing—and will add a special depth of flavor, too.
Lots of garlic! Because we love garlic, and so does everyone else.

italian pot roast over creamy polenta in a bowl with a side of fresh parsley
What Is the Best Meat for Pot Roast?
Let’s set the record straight once and for all—the term “pot roast” actually refers to the cooking method used in pot roast recipes, not a specific cut of meat. Pot roast is basically just a way of braising tough cuts (read: inexpensive! yay!) of beef so that they become tender and juicy. Because the cuts you can use are much cheaper than other cuts of beer, pot roast is a great way to feed a crowd. Here are a few cuts that work well:

Chuck roast (our pick!)
Brisket
Rump roast

Italian pot roast in a large braiser topped with fresh parsley

How To Make Pot Roast
This Italian pot roast recipe is made for lazy Sundays as the rain gently pitters against the windowpane. It’s the definition of comfort food and it’s all about taking things slow. Carve out a little time, and let’s get started. Here’s how to make Italian pot roast:

Prep your vegetables!
Brown the meat.
Crisp the pancetta. (Tip: use the same pot you browned the meat in—one-pot dinners FTW!).
Nestle your pot roast back into the pan along with the wine, tomato paste and bay leaves and bring it to a simmer. It should be looking pretty pot-roast-y now.
Pop it in the oven for 2 whole hours—aka, just enough time to get comfy on the couch and watch a movie.
Once the meat is fork-tender, lift it out of the pan and make a gravy with the pan drippings.
Serve to a happy crowd!
What To Serve With Italian Pot Roast
We love serving the pot roast over our garlic mashed potatoes! Or, to complete the Italian theme, our creamy polenta recipe. If you want something a tad lighter, our simple Italian salad is a wonderful option.
Italian Pot Roast

Ingredients
6 lb Chuck roast, trimmed and cut into 8-9 inch pieces
5 tbsp Olive oil
1/5 cup Pancetta (or good quality bacon)
9 Garlic cloves, minced
5 Small onions, finely chopped
5 Celery spears, finely chopped
4 cup Diced carrots
6 Sprigs of fresh thyme
5 Bay leaves
7 tbsp Tomato paste
Kosher salt
Freshly ground pepper
5 cups Red wine
Italian parsley for serving
Mashed potatoes or egg noodles for serving
Method

Preheat oven to 350°. Generously salt and pepper the meat. In a large dutch oven heat olive oil over medium-high. Once smoking, brown meat in batches until brown on all sides. Remove from pot and continue until all the meat is cooked. Set the meat aside.
Still over medium-high heat, cook pancetta until crispy. Add onions, carrots and celery stirring constantly to scrape up brown bits. If your vegetables are sticking to the bottom, add another tablespoon of olive oil. Cook the onions, carrots and celery until softened. Add garlic and stir until fragrant, about 1 minute.
Using tongs, nestle the meat into the vegetable mixture. Pour the wine over the meat. The meat should not be completely covered. Stir in tomato paste. Add the bay leaves and thyme. Bring the liquid to a boil. Once the liquid is boiling, cover with the lid and move to the oven. Cook for 2 hours.

Once the roast is done, the meat should be tender. Move the meat to a serving dish and tent with foil. Without the lid, bring the liquid and vegetables to a boil over medium-high heat. After about 8-10 minutes the liquid should thicken and reduce by about ⅓. This will be your “gravy”. Pour the gravy over the top of the meat. Garnish with Italian parsley and serve warm over egg noodles or mashed potatoes.