Best 6 Italian Style Pot Roast Recipes

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Indulge in the hearty flavors of Italian-style pot roast, a delectable dish that embodies the essence of comfort food. This recipe takes you on a culinary journey to Italy, where slow-cooking techniques and aromatic herbs come together to create a tender and flavorful masterpiece. The pot roast is lovingly braised in a rich tomato sauce infused with the vibrant flavors of garlic, oregano, and basil. Alongside the pot roast recipe, you'll find a collection of enticing side dishes that perfectly complement its robust flavors. From creamy polenta to roasted vegetables and a refreshing salad, these recipes offer a delightful symphony of textures and tastes that will elevate your dining experience. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave you and your loved ones savoring every bite.

Let's cook with our recipes!

CHICAGO ITALIAN BEEF (POT ROAST STYLE)



Chicago Italian Beef (Pot Roast Style) image

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.

Provided by Jeff Mauro, host of Sandwich King

Time 21h25m

Yield 4 servings

Number Of Ingredients 27

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
  • Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

BRAISED ITALIAN-STYLE POT ROAST



Braised Italian-Style Pot Roast image

Provided by Stanley Tucci

Categories     Beef     Tomato     Braise     Dinner     Meat     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 21

For the sacchétto di spezie
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
For the pot roast
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Steps:

  • To prepare the sacchétto di spezie:
  • Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
  • To prepare the pot roast:
  • 1. Preheat the oven to 350°F.
  • 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
  • 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
  • 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

ITALIAN STYLE POT ROAST



Italian Style Pot Roast image

If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles.

Provided by Rhoda McIntosh

Categories     World Cuisine Recipes     European     Italian

Time 2h50m

Yield 8

Number Of Ingredients 14

3 ½ pounds boneless chuck roast
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 ½ cups pizza sauce
½ cup grated Parmesan cheese
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
½ teaspoon ground black pepper
½ pound fresh mushrooms, sliced
3 tablespoons cornstarch
3 tablespoons water
1 (12 ounce) package egg noodles

Steps:

  • Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  • In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
  • Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
  • Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
  • Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

Nutrition Facts : Calories 742.3 calories, Carbohydrate 42.5 g, Cholesterol 181.7 mg, Fat 42.9 g, Fiber 3.1 g, Protein 44.8 g, SaturatedFat 16.4 g, Sodium 1208 mg, Sugar 4.9 g

BRASATO STILE ITALIANO (POT ROAST ITALIAN STYLE)



Brasato Stile Italiano (Pot Roast Italian Style) image

This dish takes the ordinary pot roast and transforms it into a delightful and delicious escape from the traditional meat and potatoes. It's a family favorite. Don't forget the crusty Italian bread for dipping! A traditional bruschetta goes well with this also. Although not included in recipe, you can add some cut green pepper with vegetables and throw in some sliced mushrooms for last 1/2 hour if you like. This is my recipe so feel free to make it yours.

Provided by Grumpygrandpa

Categories     World Cuisine Recipes     European     Italian

Time 4h

Yield 6

Number Of Ingredients 17

1 (3 pound) bottom round roast
2 teaspoons kosher salt, or to taste
2 teaspoons ground black pepper, or to taste
1 teaspoon granulated garlic, or to taste
2 tablespoons olive oil
½ onion, diced
3 celery stalks, cut into 1-inch pieces
3 large cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
¼ cup dry cooking sherry
1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed
1 (5.5 ounce) can tomato-vegetable juice cocktail (such as V8®)
⅔ cup Cabernet Sauvignon wine
2 cups 1-inch Yukon Gold potato chunks
2 cups 1-inch carrot chunks
1 ½ onions, cut into 1-inch pieces

Steps:

  • Generously season roast on all sides with salt, black pepper, and granulated garlic.
  • Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium.
  • Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute.
  • Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble.
  • Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
  • Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 33 g, Cholesterol 95.2 mg, Fat 21.9 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 1073.3 mg, Sugar 10.2 g

ITALIAN-STYLE POT ROAST WITH CARROTS AND FENNEL



Italian-Style Pot Roast with Carrots and Fennel image

Pot roast seasoned with herbs and garlic cooks in a pressure cooker with a traditional pasta sauce, broth, carrots, fennel wedges, and onions.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 1h5m

Yield 6

Number Of Ingredients 12

1 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 (2 1/2 pound) boneless beef chuck pot roast
6 medium carrots, peeled and cut into 1 1/2-inch pieces
1 medium bulb fennel, trimmed and cut into wedges
1 large yellow onion, cut into chunks
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce, divided
1 cup reduced-sodium beef broth
6 ounces dried egg noodles, cooked according to package directions
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.
  • In a 6-qt. electric pressure cooker combine carrots, fennel and onion. Top with pot roast. Pour 14 oz. RAGÚ® Old World Style® Traditional Sauce over the meat. Pour broth over all.
  • Lock lid in place. Set cooker on high pressure to cook 40 minutes. Let stand to release pressure for 15 minutes. Carefully open steam vent to release remaining pressure.
  • Remove meat and vegetables from sauce to a serving platter. Spoon some warmed RAGÚ® Old World Style® Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.

Nutrition Facts : Calories 445 calories, Carbohydrate 30.8 g, Cholesterol 94.4 mg, Fat 22.9 g, Fiber 5.7 g, Protein 27.9 g, SaturatedFat 8.2 g, Sodium 760.9 mg, Sugar 4.3 g

ITALIAN-STYLE POT ROAST



Italian-Style Pot Roast image

It really is possible to to find a dish that's low in fat, easy to prepare and delicious all at once. This Italian pot roast will have you going for seconds. - Margret Rubbo, Livonia, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 16

1 beef rump roast or bottom round roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 medium onions, halved and sliced
1 medium green pepper, halved and sliced
4 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium beef broth
1 can (28 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
2 teaspoons reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1 pound small red potatoes, quartered
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan., In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil., Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 685mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

  • Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking and to keep the roast moist.
  • Sear the roast in a hot skillet before braising to develop flavor.
  • Use a variety of vegetables to add flavor and nutrients to the pot roast. Some good options include carrots, potatoes, onions, celery, and garlic.
  • Use a flavorful liquid for the braising liquid. Some good options include beef broth, red wine, and tomato sauce.
  • Season the pot roast generously with salt, pepper, and other herbs and spices. Some good options include rosemary, thyme, and oregano.
  • Cook the pot roast on low heat for several hours, or until the meat is tender and falls apart easily.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or crusty bread.

Conclusion:

Italian-style pot roast is a hearty and flavorful dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying pot roast on the table in no time.

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