Cookin' Outdoors with Johnny Nix                                
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Italian Pot Roast

  • 1 boneless beef chuck eye roast (about 3 1/2 lbs.)
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. vegetable oil
  • 1 medium onion, roughly chopped
  • 1 whole head of garlic, roughly chopped
  • 1-2 roasted red bell peppers, chopped
  • 1 tbsp. dried Italian seasoning
  • 2 tsp. crushed red pepper
  • 2 tsp dried thyme
  • 1/2 c. dry red wine
  • 5 c. beef stock
  • 8 oz whole mushrooms



  1. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.
  2. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and garlic and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes.
  3. Deglaze with the red wine and cook until reduced by half. Add in the roasted red peppers and the stock and bring to a simmer. Adjust the seasoning of the jus.
  4. Place the roast back into the pot with any accumulated juices and place in the Dutch oven. Add in the mushrooms and enough water to cover ¾ of roast.  Bring back to low boil.  Reduce the heat to medium low and cook for 3-4 hours or until fork tender.

Serve on bed of egg noodles if desired.