ZENB Italian-Style Pot Roast


PREP TIME 15 minutes

COOK TIME 3 hours

TOTAL TIME 3.25 hours

Nutrition Facts


Serving Size: 169g
Servings: 12

Calories: 350

Amount per Serving*% Daily Value
Total Fat22g28%
Saturated Fat8g40%
Dietary Fiber2g7%
Total Sugar3g
Vitamin A 20%
Vitamin C 2%
Calcium 40mg 4%
Iron 3mg 15%
Potassium 414mg 8%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

This gluten-free recipe uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce to create an Italian-Style Pot Roast in the oven or slow cooker. Using a variety of flavorful ingredients, this pot roast is perfect for feeding your family or entertaining guests.


  • 3 cloves garlic, cut into 1/2-inch-thick spears
  • 3 pounds boneless beef chuck roast cut in half
  • 1/2 teaspoon each kosher salt & ground black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup dry red wine
  • 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
  • 1/4 cup finely chopped basil



Preheat oven to 300°F. Pierce meat evenly all over roast to create 1-inch deep slits with tip of paring knife. Insert garlic pieces into slits; season with salt & pepper. Heat oil in large heavy pot on medium-high heat. Add meat; cook 9-10 minutes to sear on all sides until well browned. Transfer meat to clean plate.


Add onions, carrots and celery; cook 4-5 minutes stirring occasionally, until softened. Add wine; cook 2-3 minutes while gently scraping up any browned bits from bottom of pan. Stir in ZENB Sauce and basil. Return meat to pot; cover with lid. Bake 3 hours or until fork-tender.


Shred roast into coarse shreds and serve with sauce.

Tasty Tips

Use your slow-cooker! After searing meat, add to insert with remaining ingredients and cook on high for 4 to 6 hours.

Serve this tender pot roast with warm crusty bread and a mixed green salad.

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