[X]

Home > Recipes > Italian Pot Roast

Italian Pot Roast Recipe

Italian Pot Roast Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

“I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe.” You'll love how this tender pot roast seems to melt-in-your-mouth. Debbie Daly - Buckingham, IL

[X]

Rate Italian Pot Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Pot Roast Recipe

Prep: 20 min. Cook: 5 hours

Yield: 8 Servings

20 300 320

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Directions

Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 8 servings.

Nutritional Facts 5 ounces cooked beef with 3/4 cup gravy equals 345 calories, 16 g fat (6 g saturated fat), 111 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.

Originally published as Italian Pot Roast in Simple & Delicious May/June 2009, p16

Light-Bodied Red Wine

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Italian Pot Roast

Italian Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-16) of 16 reviews

Sort Reviews:

Reviewed on May. 03, 2011 by parksville

Great recipe. We love garlic so used two minced cloves and will probably try more next time! Strained the veggies from the broth to make regular gravy for Shepherd's Pie w/ the leftovers and served the veggies on the side. Really, really tasty. Will definitely make again.

Reviewed on Dec. 04, 2010 by kleescraga

Made this yesterday but baked it in a covered cast iron Dutch oven for 2 hours. It was wonderful. Keeper recipe.