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italian comfort pot roast

Pot Roast Italiano

This Italian-inspired pot roast transforms a classic comfort dish with Mediterranean flavors. Tender beef slowly simmers in a rich tomato sauce infused with garlic, oregano, and Parmesan cheese, creating a restaurant-worthy meal with minimal effort. Served over spinach noodles, it's a complete dinner that balances simplicity with remarkable taste.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • ¼ cup grated Parmesan cheese
  • 2-3 garlic cloves sliced
  • 1 (1 pound) package spinach noodles
  • 3 pounds pot roast chuck roast recommended
  • 1 (14½ ounce) can stewed tomatoes
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons Worcestershire sauce

Equipment

  • Large heavy-bottomed pot
  • Mixing bowl
  • Sharp knife

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
  2. Add the pot roast and brown thoroughly on all sides, about 3-4 minutes per side, until a rich caramelized crust develops.
  3. In a bowl, combine stewed tomatoes, tomato sauce, grated Parmesan cheese, Worcestershire sauce, sliced garlic cloves, salt, pepper, and dried oregano. Stir well to incorporate all flavors.
  4. Pour the tomato mixture over the browned meat in the pot.
  5. Cover the pot, reduce heat to low, and simmer for about 2 hours, until the meat becomes fork-tender and practically falls apart when prodded.
  6. While the pot roast is simmering, cook the spinach noodles according to package directions and drain well.
  7. Once the meat is tender, slice it thinly against the grain.
  8. Serve the sliced pot roast over a bed of spinach noodles, spooning plenty of the rich sauce over the top.

Notes

For the most flavorful results, don't rush the browning process - those caramelized bits create the foundation for the sauce. The pot roast can also be prepared in a slow cooker (6-8 hours on low) or pressure cooker (60-70 minutes) if you prefer. Leftovers will keep refrigerated for up to 4 days and actually improve in flavor overnight. The sauce can be thickened with a cornstarch slurry if desired.
For a complete meal, serve with crusty Italian bread and a simple green salad. This dish also freezes beautifully for up to 3 months - just thaw overnight in the refrigerator before reheating.