My Italian Pot Roast is a sensationally tender pot roast braised in a savory tomato sauce that melts in your mouth. It is filled with tons of great Italian flavors and spice.
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A great bottle of wine makes the best Italian dishes. I consider myself an expert on this. That’s because I think my husband might be Italian, and he just doesn’t know it. No one person can love Italian food so much without having those roots somewhere. Because of this love, we have tried tons of Italian restaurants in Chicago, and I have cooked more pasta and bolognese in my day than most people but this Nana’s Italian Pot Roast is extra special.
Several years ago when my husband and I were still courting (that means dating for all the youngins), we frequented a restaurant in Chicago that served a dish called Nana’s Gravy. The name was the catch for me. Anything with grandmother in the title immediately strikes a cord.
What Is Italian Pot Roast?
This Italian Pot Roast recipe is a delicious slowly braised beef in an indulgent tomato sauce over rigatoni. It is absolutely delicious.
Just imagine beef so tender that it falls off the bone submerged in a decadent crushed tomato sauce filled with caramelized onions, garlic, Italian seasonings, chicken stock and wine.
Key Ingredients
To create a truly tender pot roast Italian style, it really begins with the base sauce. This sauce is almost like a bolognese because the meat braises in the sauce for hours until the beef just falls completely apart, very similar to these Pomegranate Braised Short Ribs. The key ingredients for this Bolognese sauce are:
- Onions
- Garlic
- Tomatoes
- Red Wine
- Stock
- Italian Seasonings
Starting with the aromatics, they truly add not just additional flavor but nuances of flavor to the finishes sauce. By doing a saute’ of them at the very beginning, they allow those ingredients to truly become one with the sauce as it continues to develop hours later.
For the tomatoes, I use a combination of crushed tomatoes and tomato sauce. It adds various textures and thickness creating the consistency and thickness I prefer.
The wine is seriously essential here. It really brought out the intense flavors and deliciousness of the beef.
Finally a stock helps to round out the flavor so you don’t taste too much wine. I use chicken stock but feel free to use beef or even vegetable stock if you want.
And finally a mix of Italian seasonings truly brings this home creating the best base you have ever tasted!!
How to Make Italian Pot Roast
- Preheat oven to 300 degrees.
- Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor.
- Add olive oil to large pot over medium high heat on stove.
- Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot.
- Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden.
- Add in minced garlic and only cook for 1 minute.
- Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer.
- Lastly return browned beef to pot and submerge in the sauce.
- Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef.
- Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce.
- Cook pasta according to instructions on package and drain.
- Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.
How to Serve Italian Pot Roast with Bolognese Sauce Recipe
- Serve over pasta like a cooked rigatoni to soak up that flavor.
- Try this deliciousness over a polenta or Creamy Grits!
- These balsamic Brussels Sprouts are a great way to add something green.
- Don’t forget the most perfect Cheese Breadsticks to serve with your Italian dish!
How to Store
To store Italian Pot Roast, let it cool completely, then transfer it into an airtight container and refrigerate for up to 3-4 days. When you’re ready to enjoy it again, reheat it slowly on the stove over a low heat, stirring occasionally, until it’s warmed through. This method ensures the roast stays tender and flavorful, just like when it was first cooked!
Favorite Pasta Recipes
Beef Ragu
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Ingredients
- 2 pounds short ribs beef shanks or pot roast
- Kosher salt and black pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups chopped yellow onion
- 2 tablespoons minced garlic
- 28 ounces crushed tomatoes 1 can
- 15 ounces tomato sauce 1 can
- 1/3 cup red wine
- 1 cup chicken stock
- 2 tablespoons Italian seasoning and herbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 pound pappardelle pasta cooked
- chopped parsley and parmesan cheese for garnish
Instructions
- Preheat oven to 300 degrees.
- Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor.
- Add olive oil to large pot over medium high heat on stove.
- Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot.
- Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden.
- Add in minced garlic and only cook for 1 minute.
- Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer.
- Lastly return browned beef to pot and submerge in the sauce.
- Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef.
- Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce.
- Cook pasta according to instructions on package and drain.
- Serve completed gravy by adding pasta to serving platter and mixing together with gravy to sauce the noodles then topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.
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I have made this meal several times with short ribs and OMG love it!! This weekend however was really cold and rainy and I just didn’t want to go out so I had a pork shoulder in the freezer and tried this recipe using that. and it didn’t disappoint – my kids liked it better with the pork, but I still prefer the short ribs. Just wanted to let everyone know that pork is an option and thank you again for all your amazing recipes!!
I must try it with the pork shoulder. Sounds amazing.
Pot Roast?? what type of meat do YOU actually buy? I made it with chuck boneless shoulder and bottom round roast..tasty
tx
Thank you for this!!!
I must ask, was this restaurant possibly named Cafe Bionda near the south loop. Been there and would always order it. Now I have to try this recipe! That is for the post!
Yep it totally is! My husband actually says he loves this pasta more than theirs haha. Enjoy!
I have revived this recipe for Easter this year. Am making a pork shoulder roast, which I love, and am making Nana’s Italian Pot Roast as a side dish. I think I will be the most popular one this year! Thank you, Jocelyn, for this delicious recipe!
Hi Jocelyn,
I’ve made this recipe before and it’s fantastic! I want to make it this Sunday for 4-6 people, so while this recipe calls for a 2 lb roast, I want to buy a 4lb roast to ensure there’s lots of food and leftovers too. How much roasting time do I add when doubling this recipe?
Thank you!
Hi Courtney, I would probably add another 45-60 minutes to it but just check it to see exactly when it will be done. I hope it turns out well! So glad you enjoy this recipe. It is one of our faves!
Taking a guess at the Chicago Restaurant….Cafe Bionda???
Yes that’s right!
This dishes looks amazing. I am not a chef by any means, but I tried this and it was delicious!! Thanks for sharing!
This recipe “saved the day” two nights ago!! My husband is the primary chef (quite a gourmet) and cooks 90% of the time. In a moment of insanity, I invited five dinner guests (which would make a total of nine, with the four of us) on one of his long days at work. This meant I was stuck making dinner and was functioning in panic mode. I’ve made Italian pot roast in my crock pot, but it didn’t hold a candle to “Nana’s Pot Roast”!! It was awesome, accompanied by a delicious salad and Pinot Grigio (not the classic red, but delicious, nonetheless!).
Thank you, Jocelyn!!
Wonderful!!
This is one the best Italian dishes I have ever eaten! Thanks for sharing!
I have made this dish many times now. It is an absolute favourite. My husband and I love it, with a great bottle of red wine of course. Really, I pin, and print so many recipes from the net; but this one is one of the best. A real keeper.
Thank you so much Mia! So grateful that you enjoyed it. It is my husband’s fave recipe too!