Tender Italian Pot Roast Recipe

Tender Italian Pot Roast Recipe

How To Make Tender Italian Pot Roast

Tender and flavorful, one bite of this Italian pot roast that’s simmered in dry red wine and tomato puree, transports you to beef paradise.

Preparation: 20 minutes
Cooking: 2 hours
Total: 2 hours 20 minutes



  • 2tbspolive oil
  • 1bottom round beef roast
  • salt and freshly ground pepper,to taste
  • 1largeonion
  • 1mediumCarrot
  • 1stalkcelery
  • 2clovesgarlic
  • ¾cupdry red wine
  • 1cantomatoes in thick puree
  • 1tspdried oregano
  • 1tspdried basil


  1. Heat the oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper. Add to the pot and cook for about 8 minutes, turning occasionally, until the roast is browned on all sides. Transfer the roast to a plate.

  2. Heat more oil in the pot, if needed. Add the onion, carrot, and celery and cook for about 5 minutes, stirring often, until the vegetables soften. Add the garlic and cook for about 1 minute until fragrant.

  3. Add the wine and bring to a boil. Add the tomatoes and their puree, the oregano, and the basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot.

  4. Simmer for about 2 hours, occasionally turning the roast in the sauce, until the meat is fork-tender.

  5. Transfer the meat to a platter. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface of the sauce.

  6. Carve the meat and pour the sauce on top. Serve hot.


  • Calories: 149.02kcal
  • Fat: 8.64g
  • Saturated Fat: 2.53g
  • Monounsaturated Fat: 4.71g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 4.31g
  • Fiber: 1.08g
  • Sugar: 1.75g
  • Protein: 9.36g
  • Cholesterol: 31.88mg
  • Sodium: 268.02mg
  • Calcium: 29.24mg
  • Potassium: 267.87mg
  • Iron: 1.23mg
  • Vitamin A: 67.93µg
  • Vitamin C: 4.08mg
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