Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

Easy Italian Pot Roast is the ultimate comfort food for chilly winter nights. After making this many times, I’ve discovered the secret to tender, flavorful beef every time. If you love recipes like this, you’ll also enjoy Easy Crock Pot Crack Chicken Recipe for Busy Weeknights and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.

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.

• 2 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch (optional, for gravy)
• olive oil
• garlic
• thyme
• rosemary
• salt
• black pepper
• tomato paste
• 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.
2. Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes per side. Remove the beef and set it aside.
3. Step 3: Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Step 4: Add the carrots, celery, thyme, and rosemary to the pot and cook for 5 minutes. Stir in the diced tomatoes, beef broth, tomato paste, salt, and pepper.
5. Step 5: Return the beef to the pot, spooning the vegetables and sauce over the top. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is tender and falls apart easily.
6. Step 6: If you'd like to make a gravy, remove the beef and vegetables from the pot and set them aside. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the mixture into the pot and bring it to a boil. Cook until the gravy has thickened, about 5 minutes. Return the beef and vegetables to the pot and serve.

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 beef and vegetables up to 24 hours in advance. Store them 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 heated through. Microwave: Reheat individual portions in the microwave for 2-3 minutes, or until heated through.

Recipe Notes

• Chef tip: For an even more tender pot roast, you can use the reverse sear method. Cook the beef in the oven at a low temperature until it reaches an internal temperature of 125°F (52°C), then sear it in a hot skillet before serving.
• Best substitution: You can substitute the beef chuck roast with a beef shoulder roast or a pork shoulder roast for a slightly different flavor.
• Make-ahead: This recipe is perfect for meal prepping. Cook the pot roast in advance and reheat individual portions as needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your pot roast is dry, it's likely that it was overcooked. To fix this, try cooking the beef at a lower temperature or for a shorter amount of time.

Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef

⏱

Prep

15 mins

🍳

Cook

3-4 hours

⏳

Total

3 hours 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch (optional, for gravy)

Seasonings

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

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.
2. Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes per side. Remove the beef and set it aside.
3. Step 3: Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Step 4: Add the carrots, celery, thyme, and rosemary to the pot and cook for 5 minutes. Stir in the diced tomatoes, beef broth, tomato paste, salt, and pepper.
5. Step 5: Return the beef to the pot, spooning the vegetables and sauce over the top. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is tender and falls apart easily.
6. Step 6: If you'd like to make a gravy, remove the beef and vegetables from the pot and set them aside. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the mixture into the pot and bring it to a boil. Cook until the gravy has thickened, about 5 minutes. Return the beef and vegetables to the pot and serve.

Notes

• Chef tip: For an even more tender pot roast, you can use the reverse sear method. Cook the beef in the oven at a low temperature until it reaches an internal temperature of 125°F (52°C), then sear it in a hot skillet before serving.
• Best substitution: You can substitute the beef chuck roast with a beef shoulder roast or a pork shoulder roast for a slightly different flavor.
• Make-ahead: This recipe is perfect for meal prepping. Cook the pot roast in advance and reheat individual portions as needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your pot roast is dry, it's likely that it was overcooked. To fix this, try cooking the beef at a lower temperature or for a shorter amount of time.

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 heated through.
• Microwave reheat: Reheat individual portions in the microwave for 2-3 minutes, or until heated through.
• Make ahead: You can prepare the beef and vegetables up to 24 hours in advance. Store them in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 420
• Protein: 39g
• Fat: 21g
• Carbs: 15g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 120mg
• Sat. Fat: 8g

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!