Q: Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. It keeps the flavor fresh and saves time later.

Q: Which cut of beef is best?

Chuck roast is a classic choice. It has connective tissue that melts into the sauce and gives that silky, tender texture. Brisket also works well if you prefer a different flavor profile.

Q: Do I have to brown the meat?

You do not have to, but browning steeps the roast in more flavor. The color and crust you develop add depth to the sauce. If you are short on time, you can skip browning, but the taste will be a little simpler.

Q: How can I make the sauce thicker?

Simmer uncovered to let water evaporate until it reaches the desired thickness. You can also whisk a small slurry of cornstarch and water and stir it in near the end, cooking for a few minutes until glossy.

Q: Is this kid-friendly?

Very much so. Reduce or skip the red pepper flakes. Serve small portions of sauce on the side for kids who prefer less bold flavors.

Easy Italian Pot Roast 2026

Name: Italian Pot Roast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 4 ounces bacon or pancetta, diced (optional); 3 pounds beef (such as chuck), cut into 3 large pieces; Salt and pepper to taste; 1 cup onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 tablespoon garlic, chopped; 1/2 teaspoon red pepper flakes (optional); 2 cups beef broth; 1 (14.5 ounce) can crushed tomatoes; 1 teaspoon thyme, chopped (or 1/2 teaspoon dried); 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried); 1 teaspoon Italian seasoning (or oregano); 2 bay leaves

Description

A comforting Italian Pot Roast that fills the room with savory aromas and brings the family together around the table.

Ingredients

4 ounces bacon or pancetta, diced (optional)
3 pounds beef (such as chuck), cut into 3 large pieces
Salt and pepper to taste
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon garlic, chopped
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1 (14.5 ounce) can crushed tomatoes
1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
1 teaspoon Italian seasoning (or oregano)
2 bay leaves

Cook Mode Prevent your screen from going dark

Instructions

Cook the bacon in a large oven-safe saucepan (Dutch oven) over medium heat until crisp, then set aside.
Season the beef with salt and pepper and sear in the bacon grease over medium-high heat, about 4-6 minutes per side, then set aside.
Add onion, carrot, and celery to the pan and cook until tender, about 7-10 minutes.
Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Add broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon back to the pan. Make sure the broth covers about two-thirds of the meat.
Choose your cooking method: simmer on the stovetop for 2-4 hours, cover and bake in a preheated oven at 275°F for 2-4 hours, or transfer to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Season with salt and pepper to taste, remove bay leaves, and serve warm.

Notes

Serve with creamy polenta, buttery mashed potatoes, or buttered egg noodles. Store leftovers in an airtight container for up to four days.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Braising
Cuisine: Italian