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Why Italians Overcook Beef on Purpose
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Why Italians Overcook Beef on Purpose

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This Italian Pot Roast slowly braises chuck roast in a rich soffritto-based tomato sauce with pancetta and fresh herbs. Served with pasta, polenta, or risotto, this is what I consider comfort food at its finest—rich, hearty, and downright delicious.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/italian-pot-roast/

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→ Ingredients
• 3- pound chuck roast
• 4 ounces medium-diced pancetta
• 1 peeled, very finely minced large yellow onion
• 3 ribs of celery, very finely minced
• 3 peeled carrots, very finely minced
• 2 finely minced garlic cloves
• 1 ½ cups dry red wine, I used Chianti
• 2 tablespoons tomato paste
• 4 cups beef stock
• 28 ounces hand-crushed San Marzano tomatoes
• 1 sprig each fresh rosemary, sage, thyme, and parsley
• 1 bay leaf
• 2 tablespoons unsalted butter
• Optional: 1 pound of cooked pasta
• Coarse salt and freshly cracked pepper to taste

Watch more recipe videos:
Pot Roast: https://youtu.be/WSB_Cx_HN4k
Roast Pork Loin: https://youtu.be/P34vm2sHVz0

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.

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31 Comments

  5. @tashtego1207

    Excited for the restaurant! My family and I will be coming to visit from St. Louis! My wife has loved everything I have made from this channel. Did the Dublin coddle the other night and it was amazing. Excited to try this recipe.

  7. @dustinwalls1648

    My family does not care for the mushrooms either. I put them in the blender and make a powder out of them and add that to the pot. Makes a huge difference in flavor.

  8. @billystpaul8907

    Hopefully this will be on your menu when I come to Crown Point and your new restaurant this Spring.
    I must admit, both you and James have taught me to be a better cook. I just always made a sauce and that was it..
    But, now I’m making a lot more than sauce…

  13. @jeanettebarr9090

    Looks yummy. Is your new restaurant named Parisis? When I first started watching your videos I asked you if you were related to the Parisi’s restaurant which was once in Sacramento CA. I probably will never get to your restaurant, my loss. Best wishes.

  14. @helocoastie8274

    Thank you Chef, I have always felt bad throwing away all of my vegies from my braised beef dishes. This one just made it into my saved favorites list and will be referenced next time.

  16. @fly1327

    I have become such a fan of chuck roast for stews, chilis, Mexican dishes, whatever that I usually have ~50 lbs vacuum packed in our freezer. But I love the veg thickening tip, and grain free. Damn, where have I been? Thanks!

  19. @alanmohn4146

    This noticed this video dropped just after I put braised short ribs in oven. Basically, the same recipe. I like your idea of browning the onions before cooking the sofrito and how you fine tune the sauce to make it smoother. It will take my cooking to the next level. Thanks

  21. @jklphoto

    Chuck roast used to be $3.95/lb. Now, it's $10! We need a recipe using pork shoulder as a substitute Chef! Paid $1.88/lb yesterday for Smithfield Pork Shoulder

  25. @guyfaux3978

    My Ma used to do a much less elaborate version with some kind of shoe-leather thin cheap steak, put it in a baking pan where it would be swimming in thick tomato sauce, with like a ton of black pepper, parsley and grated cheese on it. She thought of it as a pizzaiola made in the oven, since it was baked.

  26. @jamesdillman6811

    You should definitely add this to the menu. I’ll be making the trip from Indianapolis to Crown Point once you’re open for business. Best of luck with the new venture. I predict that it will be a huge success.

    I’m with you on the braised beef. I was a steak guy for most of my life, but I’ve discovered how flavorful well prepared braised beef can be. I had to have all of my teeth pulled due to a medical issue and steak is not denture friendly.

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