Italian Pot Roast

Italian Pot Roast
Prep Time:
15 mins
Total Time:
6 hrs 15 mins

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.


  • 1 tablespoon olive oil

  • Coarse salt and ground pepper

  • 1 can whole tomatoes in puree (28 ounces)

  • 1 large onion, cut into 8 wedges

  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)

  • 3 pounds beef chuck roast, trimmed and halved crosswise

  • 4 garlic cloves, halved lengthwise

  • 1 ¼ pounds small white potatoes, scrubbed


  1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.

  2. In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

  3. Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Cook's Notes

To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.

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