Italian Pot Roast Recipe

Prepare and sear the roast

Pat the beef chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the roast with 2 tbs all-purpose flour, shaking off any excess. Heat 2 tbs olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 4–5 minutes per side until well browned; transfer to a plate.

Sweat aromatics

Reduce heat to medium. Add the sliced onion, carrots, and celery to the Dutch oven and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add 6 chopped garlic cloves and cook 1 minute until fragrant. Push vegetables to the side.

Deglaze and build the sauce

Stir in 2 tbs tomato paste and cook 1 minute. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Add 2 cups beef broth, one 28 oz can crushed tomatoes, 2 tsp Italian seasoning, 1 tsp chopped fresh rosemary, 1 tsp thyme leaves, 2 bay leaves, 1 tbs Worcestershire sauce, and 1 tsp sugar (optional). If using, add 1 tsp red pepper flakes. Stir to combine.

Braise the roast

Return the seared roast to the pot, nestling it into the sauce and vegetables. Bring to a gentle simmer. Cover with the lid (or foil and lid) and transfer to a preheated 325°F (160°C) oven. Braise for 2½ to 3 hours, or until the roast is very tender and easily shredded with a fork. Check at 2 hours: if liquid is low, add up to 1/2 cup beef broth.

Finish the sauce

Remove the pot roast to a cutting board and tent with foil to rest 10–15 minutes. Skim excess fat from the surface of the sauce. Place the Dutch oven on the stovetop over medium heat and simmer the sauce 8–10 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper. Discard bay leaves and stir in 1–2 tbs chopped fresh parsley before returning shredded or sliced roast to the sauce to coat.

Roast the garlic

Preheat oven to 400°F (200°C). Toss 8 whole unpeeled garlic cloves with 1 tbs olive oil, place them on a small piece of foil, seal into a pouch, and roast on a baking sheet 20–25 minutes until soft and golden. Reduce oven to 350°F (175°C) if needed for timing with roast (optional). When cool, squeeze roasted garlic from skins and mash into a paste.

Cook the potatoes

Place 3 lbs peeled, cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, reduce to a simmer and cook 15–18 minutes until potatoes are fork-tender. Drain thoroughly and return to the hot pot for a minute to evaporate excess moisture.

Mash and finish

Warm 1 cup whole milk and melt 6 tbs unsalted butter together in a small saucepan or microwave. Add the warm milk-butter mixture, mashed roasted garlic, and 2 tbs softened cream cheese (if using) to the potatoes. Mash with a potato masher or use a ricer until smooth but still fluffy. Season with 1 tbs salt and 1 tsp freshly ground black pepper, tasting and adjusting as needed. Stir in 2 tbs chopped fresh parsley. Keep warm until ready to serve.

To serve, spoon a generous portion of garlic roasted mashed potatoes onto each plate. Place slices or shreds of the Italian pot roast over or beside the potatoes and ladle several spoonfuls of the braising sauce and vegetables over the meat. Garnish with additional chopped fresh parsley and 2 tbs grated Parmesan cheese, if desired.