This tender slow cooked Braised Italian Pot Roast is packed with flavor. This recipe includes both oven and slow cooker techniques for making fall apart deliciousness. Smothered with bold Italian flavors, it comes with the bonus of making the house smell wonderful, too.

Easy Braised Italian Pot Roast Recipe

This tender Braised Italian Pot Roast is packed with comfort and flavor. The Italian spin makes it perfect for serving as is or on sub rolls as an Italian inspired hoagie. After browning on the stovetop the roast is slowly braised in the oven making it tender and succulent. In the directions I walk you through how to braise the roast in the oven and I've included the slow cooker version for those busy days that you need dinner to be ready when you get home.

How to Make the Best Braised Italian Pot Roast Recipe

Ingredients you'll need to make homemade Italian Pot Roast: One 3 ½-4 pound chuck roast trimmed, one packet dry zesty Italian salad dressing mix, olive oil, sweeet onion, green bell pepper, garlic salt and black pepper, Worcestershire sauce, fire roasted Italian seasoned diced tomatoes, dry Italian seasoning or oregano, chopped Italian parsley, tomato sauce and tomato paste for thickening the sauce at the end of cooking.
Kitchen gadgets you'll need: A 6 quart Dutch oven or a large oven safe skillet, measuring cups and spoons, a sharp knife and cutting board, a large spoon and a platter for serving.
How do you make this tender pot roast in a slow cooker? Season and sear the roast per the recipe on the stovetop, then transfer to a 6 quart or similar size slow cooker. Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast. Sprinkle the vegetables with the garlic salt, black pepper, dry Italian seasoning and zesty Italian dressing mix. Pour the diced tomatoes and tomato sauce over the top. Cover and cook on low for 8-10 hours, then remove to a platter to thicken the sauce.
Store leftover Italian Pot Roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave, covered with foil in a 325°F oven or on the stovetop over medium heat.
You can also freeze leftovers for up to 2 months.

How to Serve Braised Italian Pot Roast

When I make an Italian-inspired roast like this one, I tend to carry through with side dishes that feature the same Italian flavors as accompaniments.

For this dish, my make ahead mashed potatoes perhaps mixing in some soft garlic-herb cheese like Alouette or Boursin.
For color, a platter of roasted asparagus drizzled with a sweet balsamic glaze.
In addition, a crisp salad, such as a wedge salad or perhaps even my broccoli salad for added texture.
Last, but not least, a generous basket of homestyle garlic bread.

Any combination of the aforementioned, would guarantee that my family would barely come up for air. It's one of those homespun indulgent meals that just can't be rivaled by any restaurant, including the one ingredient that money can't buy.

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Braised Italian Pot Roast

Prep Time10

Cook Time3

Stand time10

Total Time3 20

Course: Beef, Main Course

Cuisine: American, Italian Inspired

Keyword: braised-Italian-pot-roast, easy-beef-recipes, pot-roast-recipes

Servings: 10 servings

Calories: 578kcal

Author: Melissa Sperka

Ingredients

1 4 lb chuck roast
1 0.6 oz package dry Zesty Italian salad dressing mix
1 tablespoon olive oil
2 tablespoon Worcestershire sauce
1 large green bell pepper seeded and sliced
1 large sweet onion sliced into thin wedges
garlic salt and pepper
1 teaspoon dry Italian seasoning or oregano
1 14.5 oz can diced Italian seasoned fire roasted tomatoes
1 16 oz can tomato sauce
2 tablespoon tomato paste plus additional as needed

Instructions

Preheat the oven to 300°F.
Rinse and pat dry the roast. Rub lightly with olive oil then sprinkle on all sides with the zesty Italian salad dressing mix. Heat a few drizzles of olive oil in a dutch oven or similar. Brown the roast for 2-3 minutes on each side.
Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast.
Season the vegetables lightly with garlic salt and black pepper, Sprinkle with dry Italian seasoning.
Pour the diced tomatoes over the vegetables then drizzle with tomato sauce.
Cover and braise in the oven for 3 hours. Uncover and test for doneness the roast should be fork tender.
Remove the roast to a platter and cover to keep warm.
Put the dutch oven back onto the stovetop over high heat. Skim the fat from the top.
Bring to a boil and thicken with tomato paste.
Slice the roast beef and return to the thickened sauce. Keep warm until serving.
Slow Cooker Instructions:
Follow the same instructions through step #3.
After browning on the stovetop place the roast into a 6 quart oval slow cooker sprayed with cooking spray.
Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast.
Season the vegetables lightly with garlic salt and black pepper, Sprinkle with dry Italian seasoning.
Pour the diced tomatoes over the vegetables then drizzle with tomato sauce.
Slow cook on low for 8-10 hours or until fork tender.
Pour the drippings from the slow cooker into a medium saucepan. Skim the fat. Bring to a simmer and thicken using tomato paste as directed.
Slice and return the roast to the sauce or ladle on top. Keep warm until serving.

Nutrition

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