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Italian Pot Roast with Tender Vegetables

Italian pot roast with tender vegetables—slow-cooked in a rich tomato, herb, and wine sauce until fork-tender. Sear the beef, simmer with crushed tomatoes and broth, then cook the potatoes and carrots right in the same pot.
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Prep Time 25 minutes
Cook Time 3 hours 55 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef Chuck Roast
  • 3.5 lb beef chuck roast
Seasoning and Aromatics
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 onion Large, sliced
Garlic and Vegetables
  • 4 clove garlic cloves Minced
  • 3 carrots Cut into chunks
  • 1 lb baby potatoes
Sauce
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes 1 (14-ounce) can
  • 1 cup beef broth
  • 1 cup dry red wine Or additional beef broth
  • 1 tbsp italian seasoning
  • 2 tsp fresh rosemary Chopped
  • 2 bay leaves
To Serve
  • 0.25 fresh parsley Chopped
  • 0.5 grated Parmesan Optional

Equipment

  • 1 Dutch oven

Method
 

Season and sear the roast
  1. Season the chuck roast with kosher salt, black pepper, and garlic powder. Make sure the surface is evenly coated so it browns well.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. This helps the meat develop deep color quickly.
  3. Sear the roast for 4–5 minutes per side until browned. Keep it undisturbed during each side for better crust formation.
  4. Remove the roast from the pot and sauté onion and carrots for 5 minutes. Cook until the onion softens and the carrots begin to take on light color.
Build the sauce
  1. Stir in garlic and tomato paste; cook for 1 minute. The paste should darken slightly and smell fragrant.
  2. Add crushed tomatoes, beef broth, dry red wine, Italian seasoning, fresh rosemary, and bay leaves. Scrape up any browned bits so they melt into the sauce.
  3. Return the roast to the pot and add baby potatoes. Keep the roast mostly submerged so it cooks evenly.
Slow-cook until fork-tender
  1. Cover and cook at 325°F (163°C) for 3½–4 hours, or until fork tender. The meat should pull apart easily and the vegetables should be soft.
  2. Remove the bay leaves. Taste the sauce and skim off any excess fat if desired.
Serve
  1. Slice or shred the beef and spoon the rich sauce over the top. Let the meat rest in the hot sauce for 5 minutes before serving.
  2. Garnish with fresh parsley and grated Parmesan before serving. Add Parmesan at the end for the best flavor and texture.

Notes

For the best texture, use a true chuck roast and don’t rush the sear—browning adds flavor that carries through the braise. Store leftovers in the fridge for up to 4 days in a sealed container; freeze for up to 3 months (freeze shredded beef with vegetables and sauce). For a lighter option, use low-sodium broth and consider reducing salt to 3/4 tsp total.