Italian Style Spice-Rubbed Pot Roast

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Italian Style Spice-Rubbed Pot Roast, slow-cooked, fork tender and so delicious.

As you view through my recipes, you might notice, I like things that are slow-braised.  As a matter of fact, I love things that are slowly braised.  Why?  Well, a couple of reasons pop right into my head. Number one, it’s so easy.  Number two, it’s so delicious.

Slow-cooked, fork tender and so delicious.

Easy? You ask.  Yes.  Even though it takes a long time to cook, slow-braised food is hand-off time.  Once you’ve prepped it and put it into the oven, it’s kick back and do something else time.  While the food cooks, filling the house with lovely aromas, you could be out taking a walk, playing ball with the dog (or the kids), going to the gym, reading a book.  Whatever you want.  With low temperature slow-cooked foods, you even have fudge time on when it’s done.  An extra half hour or more won’t hurt the final product.  If you know you are going to be gone all day, just set the oven for a lower temperature, or put the roast into your slow cooker and walk away.

Remember, the most important step to a really great slow-braise is in the browning.  Make sure you pat your meat dry before putting it into the hot pan, dry meat browns, wet meat steams.  And don’t rush the process of browning, give yourself time.

Italian Style Spice-Rubbed Pot Roast


  • 3 teaspoons Kosher salt, plus more as needed
  • 2 teaspoons paprika
  • 2 teaspoons Italian seasonings
  • 1 teaspoon ground pepper
  • 1 teaspoon cayenne pepper
  • 3 pound boneless chuck roast
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3 large garlic cloves, sliced
  • 3 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 cups low-sodium or homemade beef broth, or as needed
  • 4 fresh thyme sprigs
  • 2 fresh Italian parsley sprigs
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (also called a slurry)


Step 1

Heat oven to 300° F

Step 2

Combine the salt, paprika, Italian seasonings, pepper and cayenne in a small bowl. Mix well. Evenly rub the spice mixture on all sides of the roast. Set-aside.

Step 3

Heat the oil in a Dutch oven or heavy bottom pot with a tight-fitting lid, over medium heat. When hot, add the meat and brown it on all sides; remove to a plate.

Step 4

Lower the heat and add the onion, carrot, and garlic to the pot, season with a pinch of salt; cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables; add the wine and simmer until the wine is reduced by half. Add 1/2 of the beef stock and stir, scraping up any browned bits; return the meat to the pot along with the thyme and parsley and any accumulated juices, then add enough stock to just come up to the top of the meat (not covering, just to the top); bring to a simmer; cover and place in the oven. Cook until the roast is fork tender, about 2 1/2 to 3 hours.

Step 5

Remove meat to a heated platter and cover loosely with foil; bring the sauce to a simmer on the stove top and reduce by about 1/2; about 5 - 10 minutes. Slowly add the cornstarch mixture until the gravy is to the consistency you like. Slice the meat against the grain, serve with gravy.

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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrates
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    40g (15g Sat, 18g Mono, 2g Poly)

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