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Braised Italian Pot Roast
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Braised Italian Pot Roast

Course Beef, Main Course
Cuisine American, Italian Inspired
Keyword braised-Italian-pot-roast, easy-beef-recipes, pot-roast-recipes
Prep Time 10 minutes
Cook Time 3 hours
Stand time 10 minutes
Total Time 3 hours 20 minutes
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

Serving: 1serving | Calories: 578kcal | Carbohydrates: 6g | Protein: 54g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 211mg | Sodium: 212mg | Potassium: 577mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg