Name: Italian Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 4 ounces bacon (or pancetta), diced (optional); 3 pounds beef (such as chuck), cut into 3 large pieces; Salt and pepper to taste; 1 cup onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 tablespoon garlic, chopped; 1/2 teaspoon red pepper flakes (optional); 2 cups beef broth; 1 (14.5 ounce) can crushed tomatoes; 1 teaspoon thyme, chopped (or 1/2 teaspoon dried); 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried); 1 teaspoon Italian seasoning (or oregano); 2 bay leaves; Salt and pepper to taste

Jump to Recipe· 4.9 from 20 reviews

If you’re looking for a cozy, melt-in-your-mouth dinner that feels like a warm hug, then I’ve got to introduce you to my absolute favorite Italian Pot Roast Recipe. This stracotto-style beef is cooked low and slow until it’s incredibly tender and infused with rich, fresh herbs and tomatoes. Trust me, once you try this, it’s going on your repeat dinner list ASAP!

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Why This Recipe Works

Slow Cooking Magic: Low and slow heat transforms tougher beef cuts into tender, flavorful perfection.
Herbs & Tomatoes Combo: The blend of thyme, rosemary, Italian seasoning, and crushed tomatoes delivers authentic Italian depth.
Bacon for Extra Umami: Adding bacon or pancetta adds a smoky richness that elevates the whole dish.
Versatile Cooking Methods: Whether you prefer stovetop, oven, or slow cooker, this recipe adapts while delivering consistent results.

Italian Pot Roast, Italian Pot Roast Recipe, Italian Beef Roast, Slow Cooked Italian Beef, Italian-style Roast Beef - The image shows a large white pot filled with a rich, dark brown stew with four large pieces of browned, cooked meat sitting on top, surrounded by a thick red sauce mixed with small chunks of orange carrots and lighter-colored vegetables. The inside walls of the pot have some sauce stains, and the pot handles are red. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role in creating that deep, robust flavor you expect from an Italian Pot Roast Recipe. If you grab quality beef and fresh herbs, you’re halfway there. Plus, the veggies and aromatics build a naturally sweet and savory sauce that’s downright addictive.

Italian Pot Roast, Italian Pot Roast Recipe, Italian Beef Roast, Slow Cooked Italian Beef, Italian-style Roast Beef - Flat lay of diced fresh bacon cubes, three large raw beef chuck pieces with visible marbling, a small mound of coarse sea salt and cracked black peppercorns, a small white bowl of diced white onion, a small white bowl of diced orange carrot, a small white bowl of diced celery stalks, a small white bowl with chopped fresh garlic cloves, a small white bowl with red pepper flakes, a small white bowl filled with rich beef broth, a small white bowl of crushed bright red tomatoes, fresh green thyme sprigs, fresh rosemary sprigs, a small white bowl with mixed Italian seasoning herbs, and two fresh green bay leaves arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon (or pancetta): This hits the pot roast with smoky, salty goodness and renders flavorful fat for browning.
Beef chuck: Perfect for slow cooking—it’s flavorful and gets beautifully tender without falling apart too fast.
Onion, carrot, celery: Classic mirepoix that lays a foundation of sweet and savory depth in the sauce.
Garlic: Adds that punch of Italian aroma and flavor you can’t miss.
Red pepper flakes: A little optional heat that wakes up the palate without overpowering.
Beef broth: Keeps everything juicy and adds savory richness without heaviness.
Crushed tomatoes: Brings balanced acidity and body to the sauce.
Thyme, rosemary, Italian seasoning: A fragrant trio that delivers the herbaceous soul of this Italian dish.
Bay leaves: Subtle background flavor that lifts the whole pot roast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I really love about this Italian Pot Roast Recipe is how you can make it your own. Over time, I’ve adjusted small elements to match what my family loves, and honestly, you can too without losing that classic vibe.

Add mushrooms: I sometimes toss in cremini mushrooms during that veggie-sautéing step for earthiness and texture.
Swap herbs: If you can’t find fresh rosemary or thyme, dried versions work great—just reduce the amount by half.
Use red wine: For a deeper flavor, I occasionally swap half the broth for red wine—just remember to simmer it well so the alcohol cooks off.
Spice it up: If you love some heat, increase those red pepper flakes or throw in a pinch of smoked paprika.

Step-by-Step: How I Make Italian Pot Roast Recipe

Step 1: Crisp and Render the Bacon

I start by cooking the diced bacon in my Dutch oven over medium heat. It’s tempting to rush through this, but allowing the bacon to slowly crisp up releases all that smoky fat that later seasons the beef and veggies. Once browned, I scoop it out and set it aside — don’t lose those delicious drippings!

Step 2: Sear the Beef for Flavor

Season your beef pieces with salt and pepper, then sear them in the bacon fat over medium-high heat. You want a beautiful brown crust — this is where lots of flavor comes from. It generally takes about 4-6 minutes per side. Patience here pays off when you taste the end result.

Step 3: Build the Flavor Base

After the beef’s seared, I toss in chopped onions, carrots, and celery. I cook these until tender—usually 7 to 10 minutes—stirring occasionally. Then I add garlic and red pepper flakes, cooking just until fragrant, about a minute, so the raw garlic sharpness mellows perfectly.

Step 4: Combine and Simmer Low and Slow

Next, pour in the beef broth and crushed tomatoes, then stir in the thyme, rosemary, Italian seasoning, bay leaves, and your cooked bacon. Nestle the beef right back into this flavorful bath, bring it to a boil, then lower the heat to a gentle simmer. Cover and let everything cook for 2 to 4 hours until your beef is fall-apart tender. If you prefer, you can transfer this to a 275°F (140°C) oven or a slow cooker—the choice is yours!

Step 5: Final Touches

When the beef is perfectly tender, season the sauce with salt and pepper to your taste. Don’t forget to fish out those bay leaves — they’ve given their all to the sauce. And boom, you’re ready to enjoy that rich, satisfying Italian Pot Roast.

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Pro Tips for Making Italian Pot Roast Recipe

Don’t Skip Searing: The caramelized crust adds complexity to the stew’s flavor — it’s totally worth the extra step.
Choose the Right Cut: Chuck roast is tender yet sturdy, perfect for this recipe — I’ve learned cheaper, leaner cuts just don’t hold up as well.
Consistency Check: If your sauce is too thin near the end, simmer uncovered for 10-15 minutes to thicken it nicely.
Patience for Perfect Tenderness: Avoid rushing the cooking time; low and slow is the secret to that luscious texture.

How to Serve Italian Pot Roast Recipe

Italian Pot Roast, Italian Pot Roast Recipe, Italian Beef Roast, Slow Cooked Italian Beef, Italian-style Roast Beef - A white bowl filled with a thick red-brown stew containing several large pieces of cooked beef. The beef pieces have a firm texture with some visible fibers, and they are sitting partially submerged in the rich sauce that has visible chunks of orange carrots and small bits of herbs and onions. The dish is garnished with small green herb leaves scattered over the top. The bowl is placed on a white marbled surface with a sprig of green rosemary nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually grab a handful of fresh parsley or basil to sprinkle over the top just before serving — it adds a pop of color and fresh brightness that balances the rich sauce perfectly. Sometimes, a quick drizzle of good olive oil finishes the dish beautifully, too.

Side Dishes

Italian Pot Roast pairs wonderfully with creamy polenta or buttery mashed potatoes — my personal favorites. For something lighter, crusty Italian bread is perfect for soaking up all that luscious sauce. Roasted vegetables or a simple green salad with vinaigrette round out the meal nicely.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve the pot roast on a large wooden board, garnished with fresh herbs and surrounded by roasted fingerling potatoes and colorful vegetables. It feels rustic yet festive — and guests instantly know they’re in for something special.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in airtight containers in the fridge. The sauce thickens overnight and the flavors further develop, making it even better the next day. It usually keeps well for 3-4 days.

Freezing

I’ve frozen this Italian Pot Roast Recipe multiple times with great results. Portion it into freezer-safe containers, leaving some space for sauce expansion, and it freezes for up to 3 months. Just thaw it overnight in the fridge before reheating.

Reheating

To reheat, I gently warm leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth can help loosen the sauce if it’s thickened. This method keeps the beef tender and sauce rich without drying out.

FAQs

Can I make the Italian Pot Roast Recipe in a slow cooker?

Absolutely! This recipe works wonderfully in a slow cooker. Just brown the bacon and beef on the stovetop first for flavor, sauté the veggies briefly, then combine everything in your slow cooker. Cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours for tender, flavorful meat.
What cut of beef should I use for Italian Pot Roast?

Chuck roast is ideal for this recipe because it has enough fat and connective tissue to become tender when slow-cooked. It also offers rich flavor without breaking apart too easily. Brisket or bottom round can work, but may require adjustments in cooking time.
Can I prepare the pot roast a day ahead?

Yes! In fact, I find that making this dish a day in advance enhances the flavors. Simply reheat gently on the stove the next day, and serve with your favorite sides. It’s a lifesaver for busy weeknights or entertaining.
Is the bacon optional in this Italian Pot Roast Recipe?

While bacon isn’t absolutely necessary, it adds a smoky, savory depth that really elevates the dish. If you’d prefer to skip it, you can without major flavor loss, but consider adding a touch of smoked paprika or a splash of soy sauce for umami instead.

Final Thoughts

This Italian Pot Roast Recipe has become a true comfort food staple in my kitchen — it’s hearty, flavorful, and surprisingly simple to prepare. The slow cooking process feels almost meditative, and the payoff is that luscious, tender beef with an incredible sauce that’s just begging for a crusty bread dunk. Give it a try; I promise you’ll love how it fills your home with amazing aromas and your plate with pure satisfaction.