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Italian Style Spice-Rubbed Pot Roast image shot

Italian Style Spice-Rubbed Pot Roast

Italian Style Spice-Rubbed Pot Roast, slow-cooked, fork-tender and so delicious.
4 from 1 vote
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Beef, Main Course
Cuisine Italian
Servings 6
Calories 474 kcal


  • 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
  • ½ 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


  • Heat oven to 300° F
  • 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.
  • 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.
  • 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 ½ 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 ½ to 3 hours.
  • Remove meat to a heated platter and cover loosely with foil; bring the sauce to a simmer on the stovetop and reduce by about ½; 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.


Serving: 1gSodium: 1155mgFiber: 1gCholesterol: 141mgCalories: 474kcalPolyunsaturated Fat: 16gSaturated Fat: 11gFat: 30gProtein: 43gCarbohydrates: 6g
Keyword pot roast Italian spices, slow-cooked pot roast
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