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  • Italian Pot Roast

    1 vote
    Italian Pot Roast
    Prep: 20 min Cook: 2 hours Servings: 6
    by myra byanka
    510 recipes
    >
    Delicious, easy prep pot roast that is sometimes prepared with Barolo wine. At $30.00 - 80.00 per 750 ml, it's too expensive for me. Plus, the tannins can be a problem. Substitute Barolo with another Italian wine like dolcetto d'Alba, Barbera, Chianti, or a use a California merlot or cabernet sauvignon. Serve with noodles or pasta of choice.

    Ingredients

    • 3-4 lbs. chuck roast, cut in 1 1/2 inch cubes
    • flour
    • 4 oz. pancetta, cut in 1/4 inch cubes (ask your deli person to cut the pancetta 1/4 inch thick for you)
    • Veggies:
    • 1 cup frozen pearl onions
    • 1 cup sliced mushrooms
    • 2 carrots, chopped
    • 2 celery ribs, chopped
    • 3-4 cloves garlic, chopped
    • 2-3 tbs. olive oil
    • 3-4 red potatoes, cut in chunks
    • 14.5 oz. can diced tomatoes
    • 750 ml dry red wine
    • 1 tbs. fresh rosemary, chopped, or 1/2 tbs. dried
    • 1 bay leaf
    • 1/2 tsp. dry thyme
    • 2 tbs. chopped parsley
    • 4 oz. tomato sauce
    • optional: rosemary dumplings (see links)

    Directions

    1. Heat oven to 350 F
    2. Cube the pot roast, toss in flour.
    3. In a Dutch oven, saute the veggies and garlic in oil, remove.
    4. Add cubes, pancetta, and brown.
    5. Add all ingredients together in the Dutch oven, cover.
    6. Place in the oven, covered, and cook for 1/1/2 hours, then check beef for doneness. When ready, return it to the stovetop.
    7. Simmer with the lid off until the sauce is reduced to desired thickness.

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