Italian Pot Roast

marilyn morel


So tender and indescribably delicious! Everyone will be asking for seconds.


☆☆☆☆☆ 0 votes

20 Min
3 Hr
Stove Top


  • 3 lb
    boneless chuck roast
  • 6 large
  • 3 stalk(s)
  • 1 large
  • 1
    can tomato paste
  • 1
    14.5 oz can diced tomatoes with italian herbs

How to Make Italian Pot Roast


  1. Cut chuck roast into serving pieces. Salt and pepper on both sides (Kosher salt). Melt 3 to 4 tablespoons butter in large skillet and brown seasoned meat on both sides. Remove from skillet. Cut carrots and celery on diaganol into 1 inch pcs. Add to skillet and let brown lightly. Cut onion into wedges and add to skillet. Stir frequently. Add can of tomatoes (with juices) and tomato paste - stir till well blended. Return meat to skillet and bring to a boil. Cover, reduce heat to low and continue to cook until meat is tender, approximately 3 hours. You may also use a slow cooker. To do so, mix vegetables with tomato paste and can of diced tomatoes - mix well and pour into bottom of slow cooker. Place meat pieces on top. Cook over low 8 hours. Serve with mashed potatoes, rice or noodles.

Printable Recipe Card

About Italian Pot Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids
Hashtag: #comfort

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