This Italian Pot Roast is a masterpiece of slow cooking, transforming a humble beef rump into a tender, melt-in-your-mouth centerpiece. The meat is browned to develop a rich crust, then simmered gently in a savory blend of tomato puree, garlic, dried basil, and parsley. As it cooks, the flavors meld together, creating a robust, aromatic gravy that clings to the beef and accompanies the softened carrots beautifully. It’s the kind of dish that fills your home with warmth and invites the whole family to the table. Perfect for chilly evenings or Sunday dinners, this recipe delivers deep, traditional Italian flavors with minimal fuss. Serve it sliced over egg noodles to soak up every drop of the delicious sauce.
Italian Pot Roast
Description
This Italian Pot Roast is a masterpiece of slow cooking, transforming a humble beef rump into a tender, melt-in-your-mouth centerpiece. The meat is browned to develop a rich crust, then simmered gently in a savory blend of tomato puree, garlic, dried basil, and parsley. As it cooks, the flavors meld together, creating a robust, aromatic gravy that clings to the beef and accompanies the softened carrots beautifully. It's the kind of dish that fills your home with warmth and invites the whole family to the table. Perfect for chilly evenings or Sunday dinners, this recipe delivers deep, traditional Italian flavors with minimal fuss. Serve it sliced over egg noodles to soak up every drop of the delicious sauce.Ingredients
Directions
-
Preheat oven to 325°F (165°C). Pat the beef rump roast dry with paper towels and rub it all over with the salt and pepper.
-
Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
-
Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
-
Reduce heat to medium. Add the minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.
-
Add the tomato puree, water or red wine, beef bouillon granules, dried basil, and dried parsley flakes to the pot. Stir well to deglaze the bottom, scraping up any browned bits.
-
Push the liquid mixture to the center of the pot. Place the seared roast in the center.
-
Pierce the whole onion with the cloves and place it in the pot alongside the roast. Add the sliced carrots around the meat.
-
Cover the pot tightly with a lid. Transfer to the preheated oven and braise for 2 to 3 hours, or until the meat is fork-tender.
-
Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent with foil to rest for 10 minutes.
-
Discard the whole onion and cloves. Skim excess fat from the surface of the gravy if desired.
-
Slice the roast against the grain. Serve warm over cooked egg noodles, spooning the vegetables and gravy over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 266.0kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.5mg1%
- Sodium 4948.9mg207%
- Total Carbohydrate 32.5g11%
- Dietary Fiber 4.6g19%
- Sugars 7.4g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The roast mentioned is typically a 4-5 lb beef rump roast. Ensure your Dutch oven is large enough to accommodate the size of the meat.
For a richer flavor, substitute the water with dry red wine such as Cabernet Sauvignon or Merlot.
If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering liquid during the last 15 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
Egg noodles are the traditional side for this dish, but mashed potatoes or polenta also pair beautifully with the gravy.
