Italian Pot Roast

pot roast
Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 200 mins

If you love the flavor of mushrooms, this pot roast is for you. Pancetta is “Italian bacon” and can be found in the deli section of the supermarket. Serve over premade polenta, found in chubs in the supermarket.


3cups reduced-sodium beef broth, divided
1ounce dried porcini mushrooms
3pounds chuck roast
1tablespoon chopped ham or pancetta
1-- onion, finely chopped
1-- carrot, finely chopped
1-- celery stalk, finely chopped
3cloves garlic, minced
1/2teaspoon salt
1/4teaspoon Coarsely ground black pepper
1whole bay leaf
1tablespoon chopped fresh sage
1/4cup chopped fresh parsley
3tablespoons tomato paste
3cups dry red wine
1can (15-ounce) whole tomatoes, drained and crushed


  1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
  2. Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add ham, onion, carrot and celery to pan. Cook, stirring, until onions are golden.
  3. Add garlic and cook 1 minute. Add salt, pepper, bay leaf, sage, parsley, tomato paste and wine. Simmer until liquid is reduced by half, about 20 minutes.
  4. Add meat, tomatoes, porcini mushrooms, mushroom soaking liquid and remaining 2 cups of beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.
  5. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.

Recipe by Tracey Ceurvels.

Nutritional Info *per serving

  • Calories 360
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4g
  • Cholesterol 110mg
  • Sodium 500mg
  • Potassium 630mg
  • Carbohydrate 11g
  • Fiber 2g
  • Sugars 4g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 4%