A Comforting Dish Perfect for Any Occasion
Imagine coming home to the rich aroma of slow-simmered beef, tender vegetables, and a savory Italian sauce filling your kitchen. Savory Italian Pot Roast with Vegetables is the perfect comfort food—warm, hearty, and packed with flavor. Whether you’re making a Sunday dinner for the family or prepping meals for the week, this slow-cooked, fall-apart roast is a must-try.
This dish combines succulent beef chuck roast, crispy bacon, and a medley of carrots, celery, and onions, all simmered in a flavorful tomato and beef broth sauce. The herbs and seasonings add depth, making every bite irresistibly delicious.
Why You’ll Love This Recipe
✔ Rich and Flavorful – The beef slowly absorbs all the herbs, broth, and seasonings, making it incredibly tasty.
✔ Easy One-Pot Meal – Everything cooks in a single pot, meaning fewer dishes and easier cleanup.
✔ Tender and Juicy – Long, slow cooking breaks down the meat, making it melt-in-your-mouth delicious.
✔ Perfect for Meal Prep – Leftovers taste even better the next day!
✔ Versatile Serving Options – Serve with mashed potatoes, polenta, or pasta.
Ingredients for Savory Italian Pot Roast with Vegetables
This classic Italian-inspired dish comes together with simple, wholesome ingredients.
Meat
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Beef chuck roast | 3 lbs | Brisket, short ribs |
| Bacon (chopped) | 4 oz | Pancetta |
Vegetables
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Carrot (diced) | 1 cup | Parsnips, sweet potatoes |
| Celery (diced) | 1 cup | Leeks, fennel |
| Onion (chopped) | 1 cup | Shallots, red onion |
| Garlic (minced) | 1 tbsp | Garlic powder (½ tsp) |
Liquids
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Beef broth | 2 cups | Chicken broth, red wine |
| Diced tomatoes | 14.5 oz (1 can) | Crushed tomatoes |
Seasonings
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Bay leaves | 2 | Skip if unavailable |
| Rosemary | 1 tsp | Fresh rosemary (1 tbsp) |
| Thyme | 1 tsp | Fresh thyme (1 tbsp) |
| Italian seasoning | 1 tsp | Basil + oregano mix |
| Red pepper flakes | ½ tsp | Black pepper, paprika |
| Salt & black pepper | To taste | Adjust as needed |
Step-by-Step Cooking Instructions
1. Prepare the Beef
- Season the beef roast generously with salt and black pepper on all sides.
- Let it sit at room temperature for 10-15 minutes before cooking.
2. Cook the Bacon
- Heat a large Dutch oven over medium heat.
- Add the chopped bacon and cook until crispy, about 5 minutes.
- Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Sear the Roast
- Increase heat to medium-high.
- Sear the beef roast for 4–5 minutes per side until golden brown.
- Remove the beef and set aside.
4. Sauté the Vegetables
- Add onion, carrot, celery, and garlic to the pot.
- Cook for 5 minutes, stirring occasionally, until softened and fragrant.
5. Deglaze the Pot
- Pour in the diced tomatoes and beef broth.
- Add Italian seasoning, red pepper flakes, rosemary, thyme, and bay leaves.
- Stir well, scraping the bottom to release any browned bits.
6. Slow Cook the Roast
- Return the seared beef and bacon to the pot.
- Cover and simmer on low heat for 3–4 hours, or until the beef is fork-tender.
- Oven Option: Transfer the pot to a preheated oven at 300°F (150°C) and cook for the same duration.
7. Shred and Serve
- Remove the bay leaves and discard.
- Slightly shred the beef and mix it with the sauce.
- Serve warm over mashed potatoes, polenta, or pasta.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 35g |
| Carbohydrates | 10g |
| Fat | 30g |
| Fiber | 3g |
| Sodium | 600mg |
This dish is rich in protein and healthy fats, making it a filling and nourishing meal.
Best Ways to Serve Italian Pot Roast
✅ With Mashed Potatoes – The creamy potatoes soak up all the delicious sauce.
✅ Over Pasta – Pair with tagliatelle, pappardelle, or spaghetti.
✅ With Polenta – A traditional Italian pairing for rich meat dishes.
✅ In a Sandwich – Serve on a crusty baguette with melted cheese.
✅ With Roasted Vegetables – Balance the meal with roasted Brussels sprouts or asparagus.
Storage & Reheating Tips
✔ Refrigerate – Store in an airtight container for up to 4 days.
✔ Freeze for Later – Freeze in portions for up to 3 months.
✔ Reheat in a Skillet – Warm over low heat, adding a splash of broth if needed.
✔ Reheat in Microwave – Heat in 30-second intervals, stirring in between.
Pro Tips for the Best Italian Pot Roast
✔ Use a Heavy Pot – A Dutch oven or slow cooker works best for even cooking.
✔ Let it Rest – Allow the roast to rest for 10 minutes before shredding.
✔ For a Richer Sauce – Add ½ cup of red wine when deglazing.
✔ Make it Spicier – Increase the red pepper flakes for extra heat.
✔ Try Different Meats – Works well with pork shoulder or lamb too!
Frequently Asked Questions (FAQ)
1. Can I make this in a slow cooker?
Yes! Cook on LOW for 6-8 hours or HIGH for 4-5 hours.
2. What’s the best cut of beef for pot roast?
Chuck roast is ideal, but brisket or beef short ribs also work well.
3. Can I make this dish ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together.
4. What can I use instead of bacon?
You can skip the bacon or use pancetta for a similar flavor.
5. Can I make this dish dairy-free?
Yes! This recipe is naturally dairy-free.
6. What herbs work best for this recipe?
Rosemary, thyme, oregano, and basil all enhance the Italian flavors.
Final Thoughts – Try This Savory Italian Pot Roast Today!
If you’re craving a hearty, comforting meal, Savory Italian Pot Roast with Vegetables is the perfect choice. With its tender beef, rich sauce, and classic Italian herbs, this dish will become a family favorite.
Try it today and bring a taste of Italy to your dinner table!
Print
Savory Italian Pot Roast with Vegetables
- Total Time: 3 hours 15 minutes
- Yield: 6–8 servings 1x
Description
A tender and flavorful Italian-style pot roast,slow-cooked with bacon, fresh vegetables, herbs, and a tomato-based sauce for acomforting and satisfying meal.
Ingredients
Meat:
- 3 lbs beef chuck roast or brisket
- 4 oz bacon (chopped)
Vegetables:
- 1 cup carrot (diced)
- 1 cup celery (diced)
- 1 cup onion (chopped)
- 1 tbsp garlic (minced)
- 2 bay leaves
- 1 tsp rosemary
- 1 tsp thyme
- 1 14.5 oz can diced tomatoes
Liquids:
- 2 cups beef broth
Seasonings:
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare the Beef: Season the beef roast generously with salt and pepper on all sides.
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.
- Sear the Roast: Increase the heat to medium-high. Sear the beef roast in the bacon fat for 4–5 minutes on each side until browned. Remove the beef and set aside.
- Sauté the Vegetables: Add the onion, carrot, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
- Deglaze the Pot: Add the diced tomatoes, beef broth, Italian seasoning, red pepper flakes, rosemary, thyme, and bay leaves. Stir well, scraping the bottom of the pot to release any browned bits.
- Combine and Cook: Return the seared beef and cooked bacon to the pot. Cover and simmer on low heat for 3–4 hours, or until the beef is fork-tender. Alternatively, transfer the pot to a preheated oven at 300°F (150°C) and cook for the same duration.
- Shred and Serve: Remove the bay leaves and discard. Shred the beef slightly and serve with the sauce and vegetables over mashed potatoes, polenta, or pasta.
Notes
✔ For extra flavor, add ½ cup of red wine when deglazing the pot.
✔ For a spicier kick, increase the red pepper flakes to ¾ tsp.
✔ For a thicker sauce, remove the beef at the end and let the sauce simmer uncovered for an additional 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-inspired