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Best Italian Pot Roast Recipe

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This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.

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Best Italian Pot Roast Recipe

Prep: 30 min. Cook: 3 hours

Yield: 6-8 Servings

30 180 210

Ingredients

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons vegetable oil
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
1 large carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 teaspoons Italian seasoning
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water

Directions

In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender.
Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 295 calories, 12 g fat (3 g saturated fat), 102 mg cholesterol, 906 mg sodium, 10 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Italian Pot Roast in Country December/January 2002, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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(1-1) of 1 reviews

Reviewed on Mar. 06, 2010 by 914934

I have 5 going on 6 children. All of them loved this meal. We made mashed potatoes and a green salad and served the gravy over the potatoes and the meat and every last drop was gone. We all loved it and even those that don't normally like mushrooms were okay with them, even though we used fresh mushrooms because we were out of canned mushrooms.