Italian-Style Pot Roast

Italian-Style Pot Roast


  • 3 to 4lb chuck roast

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 2 oz. of dried porcini mushrooms

  • 2 cups of beef broth

  • 8 baby portabella mushrooms, cut in half

  • 3 Tbls of extra virgin olive oil

  • 3 Tbls of pancetta, chopped

  • 1 yellow onion, sliced

  • 4 carrots, cut into pieces

  • 2 stalks of celery, cut into pieces

  • 4 cloves of garlic, chopped

  • 1 8 oz. of tomato paste

  • 8 small white potatoes, cut in half

  • 3 bay leaves

  • 2 sprigs of fresh rosemary, chopped

  • 6 cups of red wine

  • 1 28 oz. can of whole tomatoes, crushed

  • 1/4 cup of fresh flat leaf Italian parsley


  • Season the roast with salt and pepper.

  • Soak the porcini mushrooms in 1 cup of hot broth for 30 minutes until they reconstitute.

  • Strain the mushrooms reserving the liquid.

  • Trim the stems of the porcini mushrooms.

  • Wash the portabella mushrooms with a damp cloth and cut in half.

  • In a large frying pan brown the roast on both sides.

  • Remove the roast and drain the fat from the pan

  • Sauté the pancetta, onions, carrots, celery, mushrooms and garlic in the olive oil for around 3 minutes.

  • Add the tomato paste and cook for 2 minutes.

  • Pre heat the oven to 350 degrees.

  • Place the pot roast in a roasting pan.

  • Add the vegetable mixture and potatoes to the pan.

  • Add the bay leaves, rosemary, wine, tomatoes, parsley and remaining beef broth.

  • Cook covered for 2 and a half to 3 hours turning the roast once.

  • Plate the beef surrounded with the vegetables and potatoes.

    Note: Remove the bay leaves before serving.

    Serves 4 to 6 people

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