Italian-Style Pot Roast
Why This Recipe Works
For a tender pot roast recipe with an Italian spin, we chose the boneless chuck-eye roast, which, unlike the other cuts we tested, was moist and flavorful and had none of the unpleasant dry, tough qualities of the others. To create a solid foundation for the braising liquid for our Italian pot roast recipe, we browned the meat in bacon fat, caramelizing its exterior and lending the gravy the flavor and color we were looking for. We then browned onions, carrots, and garlic in the same skillet and added red wine, broth, tomatoes, dried porcini mushrooms, and tomato paste for texture and acidity.