Maggiano's Little Italy Italian Pot Roast

Transform your dinner table with Maggiano's Little Italy Italian Pot Roast—a rich, comforting dish perfect for family gatherings or cozy nights in. This slow-cooked masterpiece starts with a tender chuck roast, seared to perfection and braised with a medley of fresh vegetables, aromatic herbs, and a hint of tangy balsamic vinegar. Simmered in a robust sauce of red wine, beef broth, and tomatoes, this pot roast is infused with deep, rustic Italian flavors that make every bite unforgettable. Perfectly tender and easy to shred, this savory dish is beautifully complemented by mashed potatoes, creamy polenta, or crusty bread to soak up the bold, flavorful juices. With minimal prep and oven-braising magic, Maggiano’s Italian Pot Roast is an elevated yet comforting classic your family will request again and again!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lb Chuck roast
• 2 tbsp Olive oil
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Flour
• 1 medium Yellow onion, diced
• 3 large Carrots, peeled and chopped
• 2 stalks Celery stalks, chopped
• 3 cloves Garlic cloves, minced
• 2 tbsp Tomato paste
• 1 cup Red wine
• 2 cups Beef broth
• 1 14.5 oz can Diced tomatoes (canned)
• 2 Bay leaves
• 3 sprigs Fresh thyme sprigs
• 1 sprig Fresh rosemary sprig
• 2 tbsp Balsamic vinegar
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the chuck roast with salt and black pepper on all sides. Lightly dust with flour to create a thin coating.

Step 3

Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Step 4

In the same pot, add the diced onions, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.

Step 5

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the tomato paste darkens slightly.

Step 6

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.

Step 7

Stir in the beef broth, diced tomatoes (with their juice), bay leaves, thyme sprigs, rosemary sprig, and balsamic vinegar. Bring the mixture to a gentle simmer.

Step 8

Return the seared roast to the pot, nestling it among the vegetables. Cover the pot with a lid and transfer to the preheated oven.

Step 9

Cook the roast in the oven for 3.5-4 hours, turning it halfway through, until the meat is tender and easily falls apart with a fork.

Step 10

Remove the pot from the oven. Discard the bay leaves, thyme sprigs, and rosemary sprig.

Step 11

Shred the roast into large pieces using two forks. If desired, skim off any excess fat from the surface of the sauce.

Step 12

Garnish with freshly chopped parsley before serving. Serve the pot roast with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(3033.9g)

Amount per serving	% Daily Value*
Calories	3919.7

Total Fat 213.3g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 12667.0mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 39.9g
Protein 371.8g	0%

Vitamin D 54.4IU	0%
Calcium 517.2mg	0%
Iron 52.7mg	0%
Potassium 7181.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 39.4%

Carbs: 9.7%