Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

Easy Italian Pot Roast is a hearty, comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to tender, flavorful beef every time. If you love recipes like this, you’ll also enjoy Easy No-Bake Mango Coconut Rice Pudding Recipe and Classic White Bean and Kale Soup Recipe for Easy Dinner.

What You'll Need for Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 lb baby potatoes, halved
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• olive oil
• garlic
• rosemary
• thyme
• salt
• black pepper
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese

How to Make Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

1. Step 1: Preheat your oven to 325°F (165°C). Season the beef generously with salt and pepper on both sides.
2. Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on both sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
3. Step 3: In the same pot, add the onions, garlic, carrots, and celery. Cook until the onions are translucent, about 5 minutes.
4. Step 4: Add the potatoes, diced tomatoes (with juice), beef broth, tomato paste, rosemary, and thyme to the pot. Stir to combine.
5. Step 5: Return the beef to the pot, spooning the vegetables and liquid over the top. Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender and falls apart easily.
6. Step 6: Remove the pot from the oven and let it rest for 10 minutes. Slice the beef against the grain and serve it with the vegetables and gravy. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Storing & Reheating Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the vegetables and season the beef up to 24 hours in advance. Store separately in the refrigerator until ready to cook.

Freezing Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

Freeze cooked pot roast for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 20-25 minutes, or until warmed through. Microwave: Reheat individual portions in the microwave for 2-3 minutes, or until warmed through.

Recipe Notes

• Chef tip: For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the pot and cook for an additional 5 minutes, until thickened.
• Best substitution: You can substitute the beef chuck roast with a beef shoulder roast for similar results.
• Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the beef is still tough after cooking, it may need to cook for a longer period of time. Check the internal temperature to ensure it has reached 145°F (63°C).

Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

⏱

Prep

15 mins

🍳

Cook

2 hrs 30 mins

⏳

Total

2 hrs 45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 lb baby potatoes, halved
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• olive oil
• garlic
• rosemary
• thyme
• salt
• black pepper

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Season the beef generously with salt and pepper on both sides.
2. Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on both sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
3. Step 3: In the same pot, add the onions, garlic, carrots, and celery. Cook until the onions are translucent, about 5 minutes.
4. Step 4: Add the potatoes, diced tomatoes (with juice), beef broth, tomato paste, rosemary, and thyme to the pot. Stir to combine.
5. Step 5: Return the beef to the pot, spooning the vegetables and liquid over the top. Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender and falls apart easily.
6. Step 6: Remove the pot from the oven and let it rest for 10 minutes. Slice the beef against the grain and serve it with the vegetables and gravy. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Notes

• Chef tip: For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the pot and cook for an additional 5 minutes, until thickened.
• Best substitution: You can substitute the beef chuck roast with a beef shoulder roast for similar results.
• Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the beef is still tough after cooking, it may need to cook for a longer period of time. Check the internal temperature to ensure it has reached 145°F (63°C).

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze cooked pot roast for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 20-25 minutes, or until warmed through.
• Microwave reheat: Reheat individual portions in the microwave for 2-3 minutes, or until warmed through.
• Make ahead: You can prepare the vegetables and season the beef up to 24 hours in advance. Store separately in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 580
• Protein: 50g
• Fat: 26g
• Carbs: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 150mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef FAQs

A Warm Final Note

I can’t wait for you to try Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!