Go Back Email Link
–+ servings
A platter of saucy, tomatoed beef pot roast on a bed of fluffy, creamy mashed potatoes. Lots of parsley to garnish. Delish!

ITALIAN POT ROAST

Discover creative ways to use pasta sauce beyond pasta! From creamy tomato soup to Italian pot roast, these easy, frugal recipes will transform your meals. Read more for quick hacks and wholesome tips!
Here’s a great recipe for those times when you can linger in the kitchen and enjoy your home leisurely filling with the aroma of a slow cooked roast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner, Meal Prep, Very Diva
Cuisine American, Italian/American
Servings 6 servings
Calories 533 kcal

Ingredients
  

  • 3 to 5 pounds chuck roast
  • ¼ cup flour
  • 1 teaspoon each; salt, pepper, and garlic powder
  • 2 tablespoons olive oil
  • 1 ½ cups onion sliced
  • 1 cup carrots peeled and chopped
  • 1 cup celery ribs chopped
  • 4 - 6 cloves of garlic minced
  • 1 cup red wine
  • 1 24 ounce can pasta sauce
  • 1 14.5 ounce can Italian style diced tomatoes optional optional
  • Mashed potatoes or polenta for serving
  • Chopped parsley optional garnish

Instructions
 

  • Mix flour, salt, pepper, and garlic powder in a small bowl. Sprinkle evenly over the roast.
  • Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides, then remove and set aside.
  • Lower the heat to medium. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 2 more minutes.
  • Deglaze the pot with red wine, scraping up browned bits. Cook until the wine reduces slightly (about 5 minutes).
  • Stir in pasta sauce and diced tomatoes (if using). Return the roast to the pot and cover.
  • Simmer on low heat for 2 to 3 hours, until the roast is fork-tender.
  • Remove the roast, let it rest for 10 minutes, then slice into chunks.
  • If the sauce needs thickening, boil it uncovered for a few minutes.
  • Serve with mashed potatoes or polenta, garnished with parsley if desired.

Notes

Crock-Pot Directions:
  1. Follow steps 1-4 to prepare the roast and vegetables.
  2. Transfer everything to a Crock-Pot. Add the pasta sauce, wine, and optional diced tomatoes.
  3. Cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender and easily pulls apart with a fork.
  4. Serve with your choice of sides, garnished with parsley if desired.

Nutrition

Calories: 533kcalCarbohydrates: 12gProtein: 45gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 604mgPotassium: 989mgFiber: 2gSugar: 3gVitamin A: 3672IUVitamin C: 5mgCalcium: 69mgIron: 5mg
Keyword Beef, Crock-Pot, Dairy Free, Freezer Friendly, Tomato, Winter
Tried this recipe?Let us know how it was!