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 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· 4.5 from 5 reviews

If you’re craving a comforting, melt-in-your-mouth dinner that feels like a warm hug on a plate, you’ve got to try this Italian Pot Roast Recipe. It’s rich, flavorful, and has this beautiful blend of herbs and slow-cooked goodness that just can’t be beat. Trust me, once you make it, you’ll wonder how you ever lived without it—plus, it’s perfect for feeding a crowd or meal prepping for the week ahead.

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Why This Recipe Works

Slow-Cooked Tenderness: The low-and-slow cooking method breaks down the connective tissue in the beef to create incredibly tender meat.
Layered Flavors: The combination of herbs, garlic, and bacon adds depth and savory notes that make this pot roast unforgettable.
Versatile Cooking Options: Whether you prefer stovetop, oven, or slow cooker, the recipe adapts easily without sacrificing taste.
Comfort Classic: It’s a classic Italian take on pot roast that feels both rustic and refined, perfect for everyday meals or special occasions.

Italian Pot Roast, Italian Pot Roast recipe, slow cooker Italian beef, flavorful Italian pot roast, hearty Italian dinner - 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

This Italian Pot Roast Recipe combines simple, pantry-friendly ingredients that each play a key role in building that rich, comforting flavor. The fresh herbs and vegetables balance the hearty beef beautifully, while the optional bacon adds a smoky, savory depth. When shopping, look for good-quality chuck roast and fresh herbs if you can—they really do elevate the dish.

Italian Pot Roast, Italian Pot Roast recipe, slow cooker Italian beef, flavorful Italian pot roast, hearty Italian dinner - 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): Adds smoky, savory richness that infuses the whole stew—feel free to skip if you want a leaner version.
Beef chuck roast: The best cut for slow cooking; it becomes tender and juicy as the collagen melts down.
Onion, carrot, celery: Classic aromatic trio (soffritto) that builds the flavor base and sweetness.
Garlic: Adds pungent warmth and enhances the herbal notes.
Red pepper flakes: Optional but recommended if you want a subtle kick of heat.
Beef broth: Provides depth and moisture, helping create that luscious sauce.
Crushed tomatoes: Brings body to the sauce with acidity and sweetness.
Thyme, rosemary, Italian seasoning, bay leaves: Classic Italian herbs that impart earthy, fragrant flavors.
Salt and pepper: Essential for seasoning and balancing all the flavors.

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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

I love that this Italian Pot Roast Recipe is so forgiving and easy to personalize. Over time, I’ve played around with adding a splash of red wine for extra complexity or swapping in fresh oregano when my garden’s bursting. Don’t be afraid to make it your own!

Red Wine Addition: I sometimes toss in a cup of dry red wine when adding the broth and tomatoes—it adds a lovely richness and depth.
Spicy Kick: If you enjoy heat, bump up the red pepper flakes or add a pinch of smoked paprika for a smoky punch.
Vegetable Variations: Feel free to sneak in mushrooms or bell peppers for extra texture and nutrients.
Make It Leaner: Skip the bacon entirely and brown the beef in olive oil for a lighter yet still flavorful version.

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

Step 1: Render the bacon, then brown the beef

Start by heating your large, oven-safe pan (I love using my heavy Dutch oven for this) over medium heat and cooking the diced bacon until it’s crispy and has rendered all that delicious fat. Once done, remove the bacon and set it aside, leaving the fat in the pan—this is flavor gold. Next, generously season your beef chunks with salt and pepper, then brown them in the bacon fat over medium-high heat, about 4 to 6 minutes per side. The goal here is to create that beautiful crust—it locks in juices and amps up flavor. Once browned, take the beef off and set it aside.

Step 2: Build the flavor base with veggies and aromatics

In the same pan (no need to clean it—those browned bits are flavor bombs), toss in the diced onion, carrot, and celery. Cook them gently for about 7 to 10 minutes until they soften and develop sweetness. Then, add chopped garlic and your red pepper flakes if you’re using them. Stir for about a minute until fragrant—this helps release those beautiful aromas that make each bite so comforting.

Step 3: Add liquids, herbs, and simmer low and slow

Pour in the beef broth and crushed tomatoes, then sprinkle in the thyme, rosemary, Italian seasoning, bay leaves, and your reserved crispy bacon. Stir everything together to combine, and nestle the browned beef pieces right back into the sauce. Now it’s time for patience. You can either bring it to a boil then reduce to a low simmer and cover, slow-cooking on the stove for 2 to 4 hours—or pop the covered pot in a preheated 275°F (140°C) oven for the same amount of time. If you prefer, your slow cooker works perfectly here too—just cook on low for 8 to 10 hours or on high for 4 to 6 hours. The payoff? Meat that literally falls apart and a sauce bursting with rich, deep flavor.

Step 4: Final seasoning and serving

Once the meat is tender and falling apart, taste and adjust the salt and pepper as needed. Don’t forget to fish out those bay leaves before serving. This is the moment where everything smells heavenly, and you’ll want to dive in immediately. Serve hot and enjoy that cozy, rustic Italian goodness.

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Pro Tips for Making Italian Pot Roast Recipe

Don’t Rush the Browning: Taking your time to brown the beef well adds layers of flavor and a beautiful color to your sauce.
Use Fresh Herbs When Possible: Fresh thyme and rosemary make a subtle but noticeable difference in aroma and taste.
Low and Slow Is Key: Resist the temptation to crank up the heat—slow cooking is what melts that tough meat into tender perfection.
Avoid Overcrowding the Pan: Brown the meat in batches if needed to keep that beautiful sear from steaming.

How to Serve Italian Pot Roast Recipe

Italian Pot Roast, Italian Pot Roast recipe, slow cooker Italian beef, flavorful Italian pot roast, hearty Italian dinner - 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 like to finish my Italian Pot Roast with a sprinkle of freshly chopped flat-leaf parsley for a pop of color and a hint of freshness. Sometimes, I add a bit of grated Parmigiano-Reggiano right on top—the salty, nutty kick pairs wonderfully with the rich sauce.

Side Dishes

This pot roast screams to be served alongside creamy polenta or buttery mashed potatoes—perfect for soaking up all that luscious sauce. Roasted seasonal vegetables or a simple green salad also work beautifully to balance the meal.

Creative Ways to Present

For special occasions, I like to serve this Italian Pot Roast Recipe family-style in the Dutch oven, right at the center of the table. It creates a cozy, communal vibe that invites everyone to dig in and enjoy together. Another fun idea is plating it over buttered egg noodles with a drizzle of the sauce and fresh herbs on top.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where the flavors actually deepen overnight. It keeps beautifully for 3 to 4 days—just remember to cool it before refrigerating to keep the texture perfect.

Freezing

This Italian Pot Roast freezes like a dream. I portion it out into freezer-safe containers or heavy-duty bags and it stays great for up to 3 months. It’s a lifesaver for busy weeks when you want a homemade meal without the fuss.

Reheating

When reheating, I prefer warming it gently on the stove over low heat to keep the meat tender. Adding a splash of broth or water helps keep the sauce from thickening too much. You can also reheat in the oven covered with foil at 325°F until warmed through.

FAQs

Can I use other cuts of beef for this Italian Pot Roast Recipe?

Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, you can also use brisket or even bottom round. Just expect some variation in cook time and final texture.
Is bacon necessary in this recipe?

Bacon isn’t mandatory, but it adds a lovely smokiness and depth to the sauce. If you prefer, you can skip it or substitute with pancetta or even a splash of smoky smoked paprika for flavor.
Can I make this Italian Pot Roast Recipe in an Instant Pot?

Yes! After browning the beef and sautéing the vegetables on the sauté mode, add all ingredients and pressure cook on high for about 60 to 75 minutes. Use natural release for best tenderness.
How do I thicken the sauce if it’s too thin?

If your sauce is thinner than you like, you can simmer it uncovered on medium heat for 10-15 minutes to reduce and thicken it. Alternatively, mix a small amount of cornstarch with cold water and stir it in while simmering.

Final Thoughts

This Italian Pot Roast Recipe is one of those dishes that feels like a treasure once mastered—a true comfort food that’s elegant enough for company but simple enough for a weeknight. I love making it on weekends and then enjoying the leftovers all week, knowing every bite is packed with love and flavor. Give it a try, and I promise you’ll have a new favorite to turn to again and again!