Italian Pot Roast

Course: Entree

Cuisine: Italian

Prep Time: 30

Cook Time: 2

Resting time: 10

Total Time: 2 40

Servings: people

Calories: 224kcal

Author: Kris Longwell

This Italian Pot Roast recipe is a true keeper. Slowly braised in a low-temp oven for about an hour and a half ensures a tender roast with a sauce that is worth writing home about it. This is a definite home favorite for us!

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Equipment

1 Large skillet/saucepan
1 large Dutch oven or roasting pan You'll need an oven-safe vessel that can be covered

Ingredients

Kosher salt and freshly ground black pepper
1 4 lb rump roast or eye of round
½ cup all-purpose flour
2 tablespoon unsalted butter
2 tablespoon olive oil
4 oz pancetta cubed or roughly chopped
1 cup onion chopped
1 cup celery chopped, about 3 ribs
1 cup carrots chopped, about 2 medium
3 cloves garlic minced
½ lb fresh mushrooms an assortment is nice
2 cups red wine
1 cup beef stock
1 28 oz can whole tomatoes drained, preferably San Marzano
2 tablespoon basil fresh, chopped
1 tablespoon rosemary fresh, chopped

Instructions

Sprinkle salt and pepper all over the roast.
Kosher salt and freshly ground black pepper, 1 4 lb rump roast
Add the flour to a large platter and dredge the roast through it until fully covered with flour. Shake off excess.
½ cup all-purpose flour
In a large skillet, heat the butter and oil over medium-high heat.
2 tablespoon unsalted butter, 2 tablespoon olive oil
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.
4 oz pancetta
Add the onion, celery, and carrots and sauté until soft, about 6 minutes.
1 cup onion, 1 cup celery, 1 cup carrots
Add the garlic and cook for another 1 minute.
3 cloves garlic
Add the mushrooms and cook until they begin to release their liquid, about 8 minutes.
½ lb fresh mushrooms
Pour in the wine and scrape up the brown bits stuck to the pan with a wooden spoon.
2 cups red wine
Stir in the stock, tomatoes, rosemary, and basil, and bring to a boil for 3 minutes.
1 cup beef stock, 1 28 oz can whole tomatoes, 2 tablespoon basil, 1 tablespoon rosemary
Stir in the pancetta and season with 1 teaspoon salt and ½ teaspoon pepper.
Preheat the oven to 325°F.
Transfer the roast to a large Dutch oven (or another oven-safe vessel).
Pour the sauce over the top of the roast.
Cover and cook for about 1½ hours, or until the internal temperature reaches 145°F for medium. (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 it with aluminum foil to keep it warm.
If the sauce is too thin, pour the cooking liquid into a saucepan, bring it to a boil over high heat, and cook until it thickens slightly.
Taste and add salt, if desired.
Cut the roast into thick slices with a sharp knife.
Arrange the slices on a large platter, or serving plates, and top with with sauce.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We recommend a rump roast, but an eye of round or chuck roast would work perfectly, too. If you go with less than 4 lbs, you'll need less roasting time. You want the internal temperature to reach 145°F for medium.

The sauce can be made up to 24 hours in advance.

Leftovers are fantastic the next day. Reheat in a dish in a 350°F oven. Place the meat in the dish and cover it with plenty of sauce. Heat until sauce is bubbly, about 20 minutes. Leftovers will keep for 5 days covered in the fridge and can be frozen for up to 2 months.

Nutrition