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Slow-Cooked Italian-Style Chuck Roast with Tomato Sauce

Pot roast with an Italian flair--a flavorful sauce of tomatoes, red wine, garlic, and a sprinkling of fresh rosemary.


  • 1 boneless chuck roast half, about 1 1/2 pounds
  • All-purpose flour for coating
  • 2 tablespoons vegetable oil
  • 1/2 cup diced onions
  • 1/2 cup diced peeled carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, chopped
  • 1/4 cup dry red wine
  • 1 tablespoon Glace de Viande Gold® dissolved in 1 cup hot water (or use 1 cup More Than Gourmet Ready-To-Use Beef Stock)
  • 1 can (28 ounces) Roma tomatoes with basil, diced, juice reserved
  • 1/2 cup prepared tomato-basil pasta sauce
  • 1 1/2 teaspoons chopped fresh rosemary
  • Salt and ground black pepper


  1. Coat the roast with flour, patting off the excess. Heat the oil in large, heavy  pan over medium-high heat.  Add the roast, turning to brown it all sides, about 2 minutes per side. Remove the roast and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of drippings from the pan.
  2. Add the onions, carrots, celery, and garlic to the pan and cook, stirring, for 2 minutes. Add the wine, stirring to loosen browned bits from the pan. Cook 2 more minutes, until the liquid is reduced by one-third, to syrupy consistency.  Add the stock and bring the mixture to a simmer.
  3. Pour the stock mixture over the meat in the slow cooker. Add the tomatoes and reserved juice and the pasta sauce, and stir to mix.
  4. Cover and cook for  4 to 5 hours on high or 6 to 8 hours on low.
  5. Transfer the chuck roast to a serving platter. Add the rosemary to the sauce remaining in the slow cooker and season it with salt and pepper to taste. Pour the sauce over the chuck roast to serve.

Additional Tips

Wine Pairing: Barbera or Chianti

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Classic French Stocks and Sauces