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Incredible Italian pot roast in a blue dutch oven

Incredible Italian Pot Roast

Course: Entree
Cuisine: Italian
Keyword: Pot Roast
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8 people
Calories: 328kcal
This Incredible Italian Pot Roast recipe is a true keeper. Slowly braised in a low-temp oven for 4 hours ensure a fork-tender roast with a sauce that is worth writing home about it. This is a definite home favorite for us!
Print Recipe


  • 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.


Calories: 328kcal