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Italian Pot Roast Recipe

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I had so many requests for this recipe that I made up cards to hand out every time I serve it at a get-together. My husband and son think it’s world-class eating!

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8-10 Servings
Prep: 20 min. Bake: 2 hours

Ingredients

1 tablespoon all-purpose flour
1 large oven roasting bag
1 beef chuck roast (3 pounds)
1-2/3 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope onion soup mix
1-1/2 teaspoons Italian seasoning
1 garlic clove, minced
1/4 cup cornstarch
1/4 cup cold water

Directions

Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add the roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325° for 2 to 2-1/2 hours or until meat is tender.
Remove roast and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 8-10 servings (3 cups gravy).

Italian Pot Roast published in Country Extra January 2008, p49

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