Italian Pot Roast Recipe
Italian Pot Roast Recipe photo by Taste of Home
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Italian Pot Roast Recipe

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4.5 18 20
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“I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe.” You'll love how this tender pot roast seems to melt-in-your-mouth. Debbie Daly - Buckingham, IL
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 8 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 can (28 ounces) diced tomatoes, drained
  • 3/4 cup chopped onion
  • 3/4 cup Burgundy wine or beef broth
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/2 cup cold water

Nutritional Facts

5 ounce-weight: 345 calories, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.


  1. Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
  2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
  3. Yield: 8 servings.
Originally published as Italian Pot Roast in Simple & Delicious May/June 2009 , p16

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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pajamaangel User ID: 1603339 218632
Reviewed Jan. 23, 2015

"I will make this dish again and again. I really enjoyed the flavors."

gregandlory User ID: 6527082 94367
Reviewed Sep. 24, 2014

"Wasn't as good as I had hoped. I would def add more garlic and spices"

ilka896 User ID: 6549264 101066
Reviewed May. 8, 2012

"It was ok"

bmbadgley User ID: 3904867 67059
Reviewed May. 1, 2012

"Not as expected. Disapointing bland flavor."

Jacynthe User ID: 1207081 147717
Reviewed Apr. 22, 2012

"This was great!! A keeper in our family!"

azzilu User ID: 2371381 162450
Reviewed Mar. 27, 2012

"very good flavor....too many tomatoes, maybe just use a 15 oz. can....good subtle flavor from oregano and basil...i minced 4 garlic cloves and used 1 beef bouillion cube for the broth...reduced the salt to 1 tsp....served with mashed potatoes...very tasty."

ABRFosterMom User ID: 2321265 101065
Reviewed Mar. 27, 2012

"This was done for me after 3.5 hours (my cooker runs hot, even on "low"). Very good. The gravy was really good on the meat and my mashed potatoes! Next time, I'll add quartered mushrooms to the tomato mixture or gravy b/c we're big on 'shrooms. But sure, I'd make this again...and I don't even like pot roast! I couldn't find the wine, so I used beef broth, and that was no problem. While this was cooking, the house smelled yummy."

nicebass User ID: 4061988 163493
Reviewed Mar. 22, 2012

"just made this roast today,my husband loved it.very good!"

WhitneyR User ID: 5277252 75188
Reviewed Mar. 12, 2012

"We didn't really think this recipe had enough flavor to eat by itself. However, the meat did cook up nice and tender so I just use this recipe when I need shredded beef for another dish. Works great!"

AnnieDrews User ID: 5489527 168367
Reviewed Feb. 4, 2012

"One more comment. There was a lot of gravy leftover. I think it would be delicious served over egg noodles."

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