Recipes Ingredients Meat & Poultry Beef Recipes Italian Pot Roast 3.6 (166) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings: 8 Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition. Ingredients 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 Directions 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. 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). 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. Rate it Print