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Italian Pot Roast
5 from 6 votes

Italian Pot Roast

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!

Prep Time
30 mins
Cook Time
2 hrs
Additional Time
10 mins
Total Time
2 hrs 40 mins
Servings: 8 people
Calories: 224 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 1 lb rump roast or eye of round
  • ½ cup all-purpose flour
  • 2 tablespoon butter unsalted
  • 2 tablespoon olive oil
  • 4 oz pancetta cubed or roughly chopped
  • 1 cup onion chopped
  • 1 cup celery chopped, about 3 ribs
  • 1 cup carrot chopped, about 2 medium
  • 3 cloves garlic minced
  • ½ lb mushrooms an assortment is nice, fresh
  • 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

    Cup of Yum
  1. Sprinkle salt and pepper all over the roast.
  2. Add the flour to a large platter and dredge the roast through it until fully covered with flour. Shake off excess.
  3. In a large skillet, heat the butter and oil over medium-high heat.
  4. Add the roast and cook, turning occasionally, until browned on all sides, about 8 - 10 minutes.
  5. Remove from the pan and set aside.
  6. 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.
  7. Add the onion, celery, and carrots and sauté until soft, about 6 minutes.
  8. Add the garlic and cook for another 1 minute.
  9. Add the mushrooms and cook until they begin to release their liquid, about 8 minutes.
  10. Pour in the wine and scrape up the brown bits stuck to the pan with a wooden spoon.
  11. Stir in the stock, tomatoes, rosemary, and basil, and bring to a boil for 3 minutes.
  12. Stir in the pancetta and season with 1 teaspoon salt and ½ teaspoon pepper.
  13. Preheat the oven to 325°F.
  14. Transfer the roast to a large Dutch oven (or another oven-safe vessel).
  15. Pour the sauce over the top of the roast.
  16. 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).
  17. Transfer the roast to a cutting board and cover it with aluminum foil to keep it warm.
  18. 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.
  19. Taste and add salt, if desired.
  20. Cut the roast into thick slices with a sharp knife.
  21. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 224

% 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.