This Italian Pot Roast is the ultimate comfort food! It’s a slow-cooked, comforting meal made in the oven. This version is gluten-free.

A bowl of Italian pot roast after cooking.

There’s nothing like a pot roast for the ultimate comfort meal! It’s rich, hearty, and surprisingly simple to make. For the holidays this year, I wanted to uplevel a traditional pot roast just a bit, and share my take on Italian pot roast. It’s made with red wine and tomato for a deep, rich flavor.

Why you’ll love this Italian Pot Roast

  • It’s comfort food. This is the ultimate comfort food meal and I love it around this time of year!
  • It is great for leftovers! While delicious immediately, it makes great leftovers to reheat and enjoy on these cold days.

The Ingredients for Italian Pot Roast

  • Chuck Roast. This cut of meat is so tender and juicy when cooked in this recipe!
  • Italian Seasonings, Salt, and Pepper.
  • Arrowroot Starch.
  • Avocado Oil and Red Wine.
  • Yellow Onion, Garlic, Carrots, and White Sweet Potato. I love these vegetables, but you could add more or switch it up! If you tolerate them, potatoes would be great.
  • Beef Broth. Kettle & Fire Broth is one of my favorite brands.
  • Diced Canned Tomato. You can sub this for AIP/nightshade free.
  • Fresh Parsley. For topping.

How to make Italian Pot Roast

  • Step One. Set the roast at room temperature then season with salt, pepper, Italian seasoning, and arrowroot starch.
  • Step Two. Heat the Dutch oven with oil and then brown each side of the roast and set to side.
  • Step Three. Add red wine to the Dutch oven and saute onion and garlic and then add the remainder of the vegetables.
  • Step Four. Add the roast back to the pot and add broth, red wine, and diced tomatoes.
  • Step Five. Roast in the oven.
  • Step Six. Add a slurry of arrowroot starch and water to thicken the liquid.
  • Step Seven. Allow to rest and then slice and enjoy!

Tips & Tricks

  • Don’t skip resting the meat! This ensures that it stays nice and juicy.
  • Don’t work with the roast directly out of the fridge. Let it sit on the counter for half an hour. This helps it get crispier and tender!
  • Add extra vegetables. Potatoes would also be a great addition to this roast.


For this method, the total cooking time will be about 3 and a half hours. The time will vary a bit if the chuck roast is bone-in or boneless, so be sure to keep an eye on it! For a 4 lb roast, the total cooking time will be about 4 hours, but again, it varies.


Keep this roast in the fridge for 3-4 days and reheat in the oven at 300 F topped with cooking liquid until it’s warm.

What can you serve with this roast?

This roast is great by itself with the vegetables, but you can also add a side like pasta or polenta.

A bowl of Italian pot roast on the counter with a napkin being ready to be consumed.

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Italian Pot Roast {Gluten Free}

  • Author: Michelle
  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


Units Scale
  • 34 lb chuck roast
  • Salt and pepper, divided
  • 1 tbsp Italian seasoning
  • 2 tbsp arrowroot starch, divided
  • 2 tbsp avocado oil
  • 1/2 cup red wine, divided
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 1 white sweet potato, peeled and chopped
  • 2 cups beef broth
  • 1 cup diced canned tomato (sub this for AIP/nightshade free)
  • 1 tbsp fresh parsley, chopped


  1. Preheat the oven to 400 F.
  2. Set the roast on the counter for 30 minutes at room temperature before patting it dry. Season with salt and pepper and half of Italian seasoning on both sides, then coat with 1 1/2 tbsp arrowroot starch on both sides.
  3. Using a large Dutch oven, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Set aside on a clean plate.
  4. Add a splash of red wine to the pot and scrape any browned bits off the bottom of the pot.
  5. Add the onion and garlic and saute for 3-4 minutes or until the onion is lightly translucent. Add the remainder of the vegetables and saute for another 5 minutes. Season with the remainder of the seasonings.
  6. Push the vegetables to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, the remainder of the red wine, and diced tomato. Add the remainder of the Italian seasoning to the pot and place the lid on the pot.
  7. Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat.
  8. Right at the end of the cooking time, combine 1/2 tbsp of arrowroot starch with about 1 tbsp of water. Whisk together and add to the pot to allow the liquid to thicken for about 5 minutes in the oven.
  9. Remove the pot from the oven and remove the lid. Allow to rest for 10-15 minutes.
  10. Shred the roast with a fork and serve with a side of vegetables. Spoon some of the cooking liquid over and top with chopped parsley.


  • All nutrition facts are estimated and will vary.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes


  • Serving Size: 1 serving
  • Calories: 334
  • Fat: 12.4g
  • Carbohydrates: 16.2g
  • Fiber: 3.1g
  • Protein: 36.3g