Italian Pot Roast
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs
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Additional Time
10 mins
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Total Time
2 hrs 40 mins
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Servings
8 people
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Calories
224 kcal
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Course
Main Course
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Cuisine
Italian
Italian Pot Roast
Report
This Italian Pot Roast recipe is a true keeper. Slowly braised in a low-temp oven for about an hour and a half ensures a tender roast with a sauce that is worth writing home about it. This is a definite home favorite for us!
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Ingredients
- Kosher salt and freshly ground black pepper
- 1 lb rump roast or eye of round
- ½ cup all-purpose flour
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 4 oz pancetta cubed or roughly chopped
- 1 cup onion chopped
- 1 cup celery chopped, about 3 ribs
- 1 cup carrots chopped, about 2 medium
- 3 cloves garlic minced
- ½ lb fresh mushrooms an assortment is nice
- 2 cups red wine
- 1 cup beef stock
- 1 oz can whole tomatoes drained, preferably San Marzano
- 2 tablespoon basil fresh, chopped
- 1 tablespoon rosemary fresh, chopped
Instructions
- Sprinkle salt and pepper all over the roast.
- Add the flour to a large platter and dredge the roast through it until fully covered with flour. Shake off excess.
- In a large skillet, heat the butter and oil over medium-high heat.
- Add the roast and cook, turning occasionally, until browned on all sides, about 8 - 10 minutes.
- Remove from the pan and set aside.
- Add the pancetta to the pan and cook over medium-high heat until the fat is rendered and has just become crisp. Use a slotted spoon to transfer to a paper towel-line plate. Set aside.
- Add the onion, celery, and carrots and sauté until soft, about 6 minutes.
- Add the garlic and cook for another 1 minute.
- Add the mushrooms and cook until they begin to release their liquid, about 8 minutes.
- Pour in the wine and scrape up the brown bits stuck to the pan with a wooden spoon.
- Stir in the stock, tomatoes, rosemary, and basil, and bring to a boil for 3 minutes.
- Stir in the pancetta and season with 1 teaspoon salt and ½ teaspoon pepper.
- Preheat the oven to 325°F.
- Transfer the roast to a large Dutch oven (or another oven-safe vessel).
- Pour the sauce over the top of the roast.
- Cover and cook for about 1½ hours, or until the internal temperature reaches 145°F for medium. (You can also do this in your slow cooker, set on the low setting, for 10 hours).
- Transfer the roast to a cutting board and cover it with aluminum foil to keep it warm.
- If the sauce is too thin, pour the cooking liquid into a saucepan, bring it to a boil over high heat, and cook until it thickens slightly.
- Taste and add salt, if desired.
- Cut the roast into thick slices with a sharp knife.
- Arrange the slices on a large platter, or serving plates, and top with with sauce.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- We recommend a rump roast, but an eye of round or chuck roast would work perfectly, too. If you go with less than 4 lbs, you'll need less roasting time. You want the internal temperature to reach 145°F for medium.
- The sauce can be made up to 24 hours in advance.
- Leftovers are fantastic the next day. Reheat in a dish in a 350°F oven. Place the meat in the dish and cover it with plenty of sauce. Heat until sauce is bubbly, about 20 minutes. Leftovers will keep for 5 days covered in the fridge and can be frozen for up to 2 months.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
17mg
(6%)
Sodium
180mg
(8%)
Potassium
381mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2859IU
(57%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 180mg | 8% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2859IU | 57% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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