Italian Pot Roast

Italian Pot Roast Recipe

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Deana Slone


This recipe is such a great meal for chilly days but it is so yummy, we eat it all year round.

★★★★★ 1 vote
35 Min
3 Hr 30 Min


5-6 lb
beef chuck roast
1 large
can of tomatoes, chopped
1 small
can of tomato paste
2 stalk(s)
celery, chopped
1 large
onion, chopped
4-5 clove
garlic, minced
baby carrots (can be left whole)
1 Tbsp
italian seasoning
bay leaf
2 Tbsp
vegetable oil
salt and pepper
1 box
fettucine, prepared as directed on box


1Preheat oven to 250 degrees. Place the vegetable oil in a dutch oven over medium-high heat on the stove stop. Rinse and pat dry the chuck roast. Sprinkle with salt and pepper on both sides and then add to the dutch oven when the oil is just starting to smoke. Brown all sides of the roast well. Turn off heat, remove roast, drain oil if need be, and then return the roast to the dutch oven.
2Place the celery, onion, garlic, and baby carrots on and around the roast. Then, add the Italian seasoning, bay leaf and some salt and pepper to taste. Now, place the can of tomato paste and can of chopped tomatoes on top of the roast, vegetables and spices. You will not need to stir this - just add the lid.
3Place the covered pot in the oven and let it slow cook for approximately 3 hours (depending on the size of your roast). Prepare the fettucine noodles and serve the roast and vegetables over the noodles. We have also used orzo and couscous with the dish. Fresh french bread with butter along side this dish is a must to soak up the sauce/juices. Enjoy!

About Italian Pot Roast

Course/Dish: Beef, Roasts
Regional Style: Italian