Some dinners are worth the wait, and this is one of them. It’s the kind of meal that fills the house with the smell of simmering tomatoes and herbs for hours, so by the time you sit down to eat, everyone’s already hungry from the smell alone.
Thank you for reading this post, don't forget to subscribe!I like making this on a weekend when there’s no rush, though it’s flexible enough to fit into whatever your day looks like. Whether it simmers on the stove, finishes low in the oven, or cooks all day in the slow cooker, the result is the same — beef that falls apart at the touch of a fork, sitting in a rich, herby tomato sauce.
Why You’ll Love This Dinner
This is a low-effort, high-reward kind of dinner. Once the beef is browned and the sauce is together, it mostly takes care of itself, whichever cooking method you choose. The long, slow cooking time is really what makes it — that’s when the tough cut of beef turns tender and the sauce deepens in flavor.
It also makes fantastic leftovers, and it freezes well if you want to tuck some away for a night when cooking feels like too much.
Ingredients
This one leans on a good tomato base with garlic, herbs, and vegetables to build flavor around the beef. A chuck roast works well here because the marbling breaks down beautifully over a long cook. Bacon or pancetta is optional, but it adds a nice savory backbone if you have some on hand. Using low-sodium broth is a good idea if you’re also adding bacon, since that brings some saltiness of its own.
Step-by-Step Instructions
If you’re using bacon or pancetta, cook it first in a large oven-safe pot or Dutch oven over medium heat, then set it aside once it’s browned.
Season the beef generously with salt and pepper. Sear it in the bacon fat over medium-high heat, about 4 to 6 minutes per side, until it’s deeply browned on all sides. Set it aside with the bacon.
In the same pot, add the onion, carrot, and celery. Cook for 7 to 10 minutes, until the vegetables have softened and started to turn golden at the edges. Add the garlic and red pepper flakes, if using, and cook for about a minute, just until fragrant.
Pour in the broth and crushed tomatoes, then stir in the thyme, rosemary, Italian seasoning, bay leaves, and the reserved bacon. Return the beef to the pot, nestling it into the sauce.
From here, you have three ways to finish it. On the stovetop, bring everything to a boil, then reduce the heat to low, cover, and simmer for 2 to 4 hours, until the beef is falling-apart tender. In the oven, cover the pot and cook at 275°F for 2 to 4 hours instead. Or, transfer everything to a slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
However you cook it, the beef is ready when it pulls apart easily with a fork. Taste the sauce and adjust the salt and pepper, then remove the bay leaves before serving.
What to Serve With It
This pot roast is happiest served over something that can soak up the sauce — mashed potatoes, pasta, gnocchi, or a soft polenta all work beautifully. A simple green salad on the side helps balance out the richness of the meal.
Variations
If you’d like a little extra depth, replacing some of the broth with a dry red wine works well, or stirring in a couple tablespoons of tomato paste along with the garlic. A splash of balsamic vinegar at the end brightens the sauce nicely. For those who like a boost of umami, a tablespoon of Worcestershire sauce fits right in. If you’re avoiding pork, the bacon can simply be left out — the dish still holds plenty of flavor without it.
Storage
Leftovers keep well in the refrigerator for up to 4 days in an airtight container. This dish also freezes nicely, so a double batch is worth considering if you want a backup dinner ready to go. When reheating, a splash of broth helps loosen the sauce back up, since it thickens as it sits and chills.
Frequently Asked Questions
Can I add potatoes to the pot?
Yes, they can go in at the start of the final cooking step, whichever method you choose.
What cut of beef works best?
Chuck roast is ideal because of its marbling, but other well-marbled cuts like eye of round can work too, especially in the slow cooker.
Can I make this in a pressure cooker instead?
Yes, though cook times run much shorter than the stovetop or oven methods, so it’s worth checking doneness earlier than you’d expect.
Why does my sauce taste slightly bitter?
This can happen with certain canned tomatoes. A small pinch of sugar stirred in near the end usually balances it out.
Does this reheat well?
Very well — many people find it tastes even better the next day once the flavors have had time to meld.
Can I double the recipe?
Yes, doubling the ingredients works fine for a larger cut of beef, just allow a little extra time for the beef to become tender.
Warm Closing
However you decide to cook it, this is a dinner that rewards a little patience. Ladle the sauce over whatever you’re serving it with, and let the rest of the evening slow down a bit too.
Italian Pot Roast in Tomato Sauce
Equipment
- Large oven-safe pot or Dutch oven
- Tongs
- Cutting Board and Sharp Knife
Ingredients
- 4 oz bacon or pancetta diced, optional
- 3 lb 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 tbsp garlic, chopped
- 1/2 tsp red pepper flakes optional
- 2 cup beef broth
- 14.5 oz crushed tomatoes 1 can
- 1 tsp thyme, chopped or 1/2 tsp dried
- 1 tsp rosemary, chopped or 1/2 tsp dried
- 1 tsp Italian seasoning or oregano
- 2 bay leaves
Instructions
- Cook the bacon in a large oven-safe pot (Dutch oven), over medium heat, before setting aside.
- Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, about 4-6 minutes per side, before setting aside.
- Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.
- Either: bring to a boil, reduce heat to low, and simmer covered until the beef is falling-apart tender, about 2-4 hours; or cover and cook in a 275°F oven until falling-apart tender, about 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 the bay leaves, and serve.
