Italian Pot Roast Recipe
Prep time
Cook time
Total time
Serves: 6-8
  • 3-4 pounds beef, something like rump roast, top sirloin roast, blade roast or beef brisket.
  • 1-2 tablespoons of olive oil
  • 1 sprig of rosemary, you can chop the leaves if you'd like
  • ½ cup of carrots diced roughly
  • ½ cup of red onions diced roughly
  • ¾ cup of peas
  • 2-3 cloves of chopped garlic
  • 4-5 cups of red wine (we use our homemade wine, but you can use any red you have around the house)
  • ½ cup of whole tomatoes (we, again, use our homemade peeled and canned tomatoes)
  • 1 bay leaf
  • Kosher Salt and ground black pepper
  1. Begin by heating a large pot (containing about 2 tablespoons of olive oil) with high lids over a high flame. We use a Le Creuset "Dutch oven" but you can use any pot and if you don't have a lid you can make one out of aluminum foil. Coat your beef with a bit of flower and remove excess. Add plenty of Kosher salt and freshly ground black pepper to the meat and drop into your hot pot. Sear all side until you see a nice brown color; turn on your fan before you add the meat to the pot. Next, add all of the above ingredients and stir. Place the lid on the pot and let cook for 2.5-3 hours. You'll know the meat is ready when it shred easily with a fork. If your sauce is not thick when the meat is ready you can simply reduce the liquid for 10-15 minutes.
Recipe by - Italian Food Recipes and Lifestyle at