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Italian Pot Roast Recipe

Photo by: Taste of Home

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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6-8 Servings
Prep: 30 min. Cook: 3 hours

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.

Nutrition 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.

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

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