To call this Incredible Italian Pot Roast recipe, well, anything less than incredible, would be, quite frankly …incredulous. I mean take a look at this thing of beauty!
So fork-tender, and the sauce is bold and wonderful. Perfect when served over some buttered egg noodles.
It doesn’t get much better than this!
Start with a good ole eye beef roast. If you don’t spot one at your local supermarket, ask the butcher to cut one for you. They are the perfect piece of meat to slow cook and become incredibly tender.
Add in the other distinctively Italian ingredients, and you’re going to be very happy with the end result.
Searing the roast ensures the amazing beef flavor will be locked in. The nice crust formed on the outside of the roast just makes every bite so scrumptious.
Use a nice sturdy pair of tongs to help you turn the roast occasionally as you are searing the outside.
Now, on to the sauce. Building an amazingly Italian-style sauce for this roast is obviously what makes this roast so perfectly …well, Italian.
Go with San Marzano tomatoes (canned is great!), a mix of fresh mushrooms (shiitake, porcini, Bella, and button are all great). The holy trinity of carrots, celery, onion (and then garlic) is a must.
And of course a good hearty red wine, beef stock…and fresh herbs.
The finished sauce is so wonderful. Naturally, it is heavenly when spooned over the sliced roast.
But that sauce is just begging to be served over a bowl of cooked butter egg noodles, with a sprinkling of freshly grated Parmesan on the top.
Oh yes, that will do.
Let’s face it, when you take almost any iconic dish and then an Italian twist to it…well, in almost all cases, you’ve just increased the flavor meter by a whole lot.
Oh, and wait until you smell this roast and sauce as it slowly simmers in your oven.
You and your family are going to love this Incredible Italian Pot Roast!
If you think you’ll like this dish, you will probably love these, too:
But for now, go and make this absolutely Incredible Italian Pot Roast recipe!
And just wait until you try the leftovers the next day. Yes! It just keeps getting more and more incredible!
Incredible Italian Pot Roast
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 eye of round roast about 4 lbs.
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 6 oz pancetta roughly chopped
- 1 medium yellow onion chopped
- 1 celery rib chopped
- 2 carrots chopped
- 1 garlic clove minced
- 1/2 lb fresh mushrooms an assortment is nice
- 2 cups red wine
- 1 cup beef stock
- 1 28 oz can San Marzano tomatoes drained
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh basil chopped
- On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Turn the roast in the seasoned flour, shaking off any excess.
- In a large skillet, heat the butter and oil over medium-high heat.
- Add the roast and cook, turning occasionally, until browned on all sides, about 8 - 10 minutes.
- Remove from the pan and set aside.
- 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.
- Pour off all but 1 tablespoon of the fat in the pan.
- Add the onion, celery and carrots and sauté until soft, about 6 minutes.
- Add the garlic and cook for another 1 minute.
- Add the mushrooms and cook until they begin to release their liquid, about 8 minutes.
- Reduce the heat to medium and continue cooking until most of the liquid has evaporated, about another 10 minutes.
- Pour in the wind and scrap up the brown bits stuck to the pan with a wooden spoon.
- Stir in the stock, tomatoes, rosemary and basil and bring to a boil for 3 minutes.
- Stir in the pancetta and season with a healthy pinch of salt and pepper.
- Pre-heat the oven to 325°F.
- Transfer the roast to a large Dutch oven (or other oven-safe vessel).
- Pour in the wine and mushroom mixture.
- Cover and cook, stirring occasionally, until the roast is tender, about 4 hours. (You can also do this in your slow cooker, set on the low setting, for 10 hours).
- Transfer the roast to a cutting board and cover with aluminum foil to keep warm.
- If the sauce is too thin, pour the cooking liquid into a saucepan, bring to a boil over high heat, and cook until it thickens slightly.
- Taste and add salt, if desired.
- Cut the roast in thick slices with a sharp knife.
- Arrange the slices on a large platter, or serving plates, and top with with sauce.