Braised Italian Pot Roast

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.

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 that would likely be my make ahead mashed potatoes  perhaps mixing  in some soft garlic-herb cheese like Alouette or Boursin, then for color a platter of roasted asparagus drizzled with a sweet balsamic glaze.  In addition, a crisp salad perhaps even my broccoli salad  for added texture and last but not least,  a generous basket of homestyle garlic bread.  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.

See it on Recipes That Crock here

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Braised Italian Pot Roast

Servings 8

Author Melissa Sperka

Ingredients

• 1 4 lb chuck roast
• 1 0.6 oz pkg. dry Zesty Italian salad dressing mix
• olive oil
• 2 Tbsp Worcestershire sauce
• 1 large green bell pepper sliced
• 1 large sweet onion sliced into thin wedges
• Garlic salt and pepper
• 1 tsp dry Italian seasoning
• 1 14.5 oz can diced Italian seasoned fire roasted tomatoes
• 1 16 oz can tomato sauce
• 2 Tbsp tomato paste plus additional as needed

Instructions

1. Preheat the oven to 300°F.
2. 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.
3. Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast.
4. Season the vegetables lightly with garlic salt and black pepper, Sprinkle with dry Italian seasoning.
5. Pour the diced tomatoes over the vegetables then drizzle with tomato sauce.
6. Cover and braise in the oven for 3 hours. Uncover and test for doneness the roast should be fork tender.
7. Remove the roast to a platter and cover to keep warm.
8. Put the dutch oven back onto the stovetop over high heat. Skim the fat from the top.
9. Bring to a boil and thicken with tomato paste.
10. Slice the roast beef and return to the thickened sauce. Keep warm until serving.
11. Slow Cooker Instructions:
12. Follow the same instructions through step #3.
13. After browning on the stovetop place the roast into a 6 quart oval slow cooker sprayed with cooking spray.
14. Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast.
15. Season the vegetables lightly with garlic salt and black pepper, Sprinkle with dry Italian seasoning.
16. Pour the diced tomatoes over the vegetables then drizzle with tomato sauce.
17. Slow cook on low for 8-10 hours or until fork tender.
18. 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.
19. Slice and return the roast to the sauce or ladle on top. Keep warm until serving.