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Katie's Italian Style Pot Roast

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Makes: 6 servings adjust
A little something Katie and Dad came up with this evening. This will work with beef, pork, or even chicken!



  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium Onion, Sliced with the grain (julienne strips not rings)
  • 8 cloves Garlic, rough chopped
  • 2 stalks Celery, sliced
  • 1 Carrot, sliced
  • 12 teaspoon Kosher Salt, As daddy always says, if using regular salt use half.
  • 12 teaspoon Freshly Ground Black Pepper

Step 1

Preheat oven to 350 degrees F. In a large cast iron dutch oven, heat the olive oil until fragrant. Add onion, garlic, celery, carrot, salt, and pepper. Stir occasionally while cooking for 1-2 minutes or until onion is translucent.


  • 2 pounds Pork Loin Roast, italian style marinade (or marinate your own in italian dressing overnight!)
  • 2 Roma Tomato, halved and sliced. The riper the better!
  • 14 cup Vodka, or white wine or vermouth or sherry, or not at all, if you prefer.
  • 14 teaspoon Red Chile Pepper Flakes
  • 5 Whole New Potatoes, cut in 1/8ths
  • 12 cup Water
  • 2 sprigs Fresh Rosemary
  • 1 sprig Fresh Oregano

Step 2

Add pork loin, tomatoes, vodka, and chili flakes. Add potatoes, water, and fresh herbs.Make sure herbs are in the liquid. Cover, remove from stovetop heat, and place in oven for 20 minutes per pound of meat (which is about 40-45 minutes for the two-pound roast we are working with here.

Step 3

Remove from oven and let rest 10 minutes. Transfer to serving platter and surround with potatoes and other veggies. Slice thinly and serve. Save any leftovers to make italian stew or to use in a soup.
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