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Italian Pot Roast

Italian Pot Roast recipe image
This Italian Pot Roast is a comforting centerpiece for family dinners, offering fall-apart tender beef simmered in a savory, herbaceous gravy. The dish relies on simple pantry staples like tomato puree, dried basil, and parsley to build deep, rustic flavors. A whole onion studded with cloves adds aromatic complexity, while a splash of red wine or water ensures the meat stays moist during the long braise. Perfect served over egg noodles to soak up the delicious juices, this recipe delivers hearty satisfaction without complicated techniques. It is ideal for weekend cooking or meal prepping, as the flavors deepen even more upon reheating.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 210.9
Description
This Italian Pot Roast is a comforting centerpiece for family dinners, offering fall-apart tender beef simmered in a savory, herbaceous gravy. The dish relies on simple pantry staples like tomato puree, dried basil, and parsley to build deep, rustic flavors. A whole onion studded with cloves adds aromatic complexity, while a splash of red wine or water ensures the meat stays moist during the long braise. Perfect served over egg noodles to soak up the delicious juices, this recipe delivers hearty satisfaction without complicated techniques. It is ideal for weekend cooking or meal prepping, as the flavors deepen even more upon reheating.
Ingredients
  • 1 teaspoons Salt
  • 1 Whole Onion, studded with
  • 2 tablespoons Cooking oil
  • 2 whole cloves
  • 2 cloves Garlic, minced
  • 1 cans Tomato puree (15 oz.)
  • 1/2 teaspoons Dried basil
  • 1/2 cups Water or red wine
  • 1 tablespoons Dried parsley flakes
  • 1/2 teaspoons Beef bouillon granules
  • 1/2 teaspoons Pepper Cooked egg noodles
Directions
  1. 1
    Pat the beef roast dry with paper towels and rub evenly with salt and pepper.
  2. 2
    Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. 3
    Brown the roast on all sides until a deep golden crust forms, about 4-5 minutes per side.
  4. 4
    Remove the roast from the pot and set aside on a plate.
  5. 5
    In the same pot, add the whole onion (studded with cloves), minced garlic, tomato puree, dried basil, dried parsley, bouillon granules, and water or red wine.
  6. 6
    Scrape up any browned bits from the bottom of the pot with a wooden spoon.
  7. 7
    Return the roast to the pot, nestling it into the liquid and vegetables.
  8. 8
    Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for 2 to 3 hours, or until the meat is fork-tender.
  9. 9
    Remove the roast to a cutting board and discard the cooked onion and cloves.
  10. 10
    Slice the roast against the grain into serving portions.
  11. 11
    Serve the sliced roast over cooked egg noodles, spooning the warm gravy over the top.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 210.9kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 4907.5mg205%
Total Carbohydrate 20.1g7%
Dietary Fiber 1.3g6%
Sugars 0.9g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, pot roast, beef, braised, tomato, basil, parsley, garlic, onion, clove, comfort food, dinner, slow cook, family style, herbs, gravy, noodles, wine, simmer, hearty
Read it online: https://www.chefs-mate.com/recipe/italian-pot-roast/