Pioneer Woman Italian Pot Roast Recipe

This delicious Pioneer Woman Italian Pot Roast is a hearty, comforting meal that’s perfect for Sunday dinners or special occasions. With tender beef, roasted vegetables, and a rich, flavorful gravy, it’s both simple and satisfying. You can easily make it with pantry staples like beef stock and sun-dried tomatoes, making it flexible for any kitchen.

Ingredients Needed

Main Ingredients

• 2 whole beef chuck roasts
• 2 jars roasted red peppers
• 2 jars artichoke hearts, drained
• 6 whole sun-dried tomatoes (oil-packed or plain)
• 2 whole yellow onions, peeled and quartered
• 6 garlic cloves, peeled
• 340 g egg noodles
• Fresh parsley, minced (for garnish)

For the Gravy

• 800 ml beef stock or broth
• 250 ml wine (red or white)
• 2 tbsp plain flour
• 2 tbsp dried parsley flakes
• Salt and pepper, to taste

How To Make Pot Roast Recipe

1. Preheat the oven: Preheat your oven to 135°C (fan 115°C, gas mark 1).
2. Prepare the pot roast: Place the beef chuck roasts in a large, heavy pot. Add the roasted red peppers, drained artichoke hearts, and sun-dried tomatoes. If using oil-packed tomatoes, drizzle in 1 tablespoon of the oil. Add the quartered onions and garlic cloves, then pour in the beef stock.
3. Cook in the oven: Cover the pot and bake for 4 hours. Check if the meat is fork-tender; if not, cook for another 30 minutes until it falls apart easily.
4. Separate and chill overnight: Remove the vegetables and meat using a slotted spoon and place them in separate containers. Cover and refrigerate. Place the pot with the cooking liquid in the fridge to allow the fat to solidify overnight.
5. Skim and prepare the gravy: Skim the solidified fat from the top of the cooking liquid. Mix the plain flour with 100 ml of the cooking liquid to form a paste. Add the wine to the pot and bring it to a boil over high heat, reducing the liquid by half. Stir in the flour paste and cook until thickened. Adjust the consistency with additional broth or water if needed.
6. Cook the noodles: Prepare the egg noodles according to the package instructions. Drain and set aside.
7. Assemble and serve: Arrange the cooked noodles on a serving platter. Reheat the meat and vegetables and place them around the noodles. Drizzle the thick gravy over the top and garnish with fresh parsley. Serve immediately!

Recipe Tips

• Use the Right Cut of Beef: Choose chuck roast for the best results. It becomes tender and flavorful after slow cooking.
• Don’t Skip the Overnight Step: Chilling the meat and liquid makes it easy to remove fat and improves the flavor of the dish.
• Thicken Gravy Properly: Mix flour with cooking liquid to avoid lumps and achieve a smooth, rich sauce.
• Check for Tenderness: Ensure the beef is fully tender before removing it from the oven. If it’s not, give it more time to cook.
• Reheat Gently: Heat the meat and vegetables carefully to keep them moist and flavorful without overcooking.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers italian pot roast in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Freeze Leftovers italian pot roast in containers (keep the gravy separate). Use within 3 months. Defrost in the fridge overnight before heating.
• Reheating: Warm leftovers italian pot roast gently on the stovetop over low heat for 5 minutes or in the oven at 150°C for 8 minutes. Add a splash of broth to keep it moist.

Nutrition Facts

Serving Size: 5 ounces (cooked beef)

• Calories: 345
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 111mg
• Sodium: 641mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 34g

More Pioneer Woman Recipes:

• Pioneer Woman Pot Roast With Pepperoncini
• Pioneer Woman Sirloin Tip Roast Crock Pot
• Pioneer Woman Beef Rump Roast
• Pioneer Woman Shredded Beef Tacos
• Pioneer Woman Beef Tips And Gravy