Read reviews (8)
Rate recipe
"This tender roast is one of my favorite fix-and-forget meals," says Jan Roat of Red Lodge, Montana. "I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta."
Nutritional Facts 1/3 pound (calculated without pasta) equals 218 calories, 8 g fat (3 g saturated fat), 82 mg cholesterol, 415 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein.
Originally published as Saucy Italian Roast in Quick Cooking May/June 1999, p21
Reducing Pan Juices for GravyTo thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
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
Reviewed on Jan. 27, 2013 by scsvatek
Delicious and so easy. This will become a regular at our house.
Reviewed on Oct. 26, 2011 by bjsilve0
Easy meal. Combine the ingredients the night before and then just put it in the slow cooker on my way out the door. Come home to raves at dinner time.
Reviewed on Sep. 18, 2011 by justmbeth
This was ok. I'm not a big roast person, but the rest of the family loved it.
Reviewed on Jun. 24, 2009 by mweeks
This is very yummy! A very good variation for a roast. Definitely a keeper! Thank you for sharing!
Reviewed on Mar. 23, 2009 by heidiwalbourn
This is great! My picky eater ate 3 helping of it!
Reviewed on Mar. 29, 2008 by gioman62
Reviewed on Mar. 16, 2008 by revellelee
This is a delicious receipe. I keep it marked in my book
Reviewed on Dec. 10, 2007 by Anonymous
This is a great tasting roast even tender as left-overs. I will make again soon becacause You can let it cook 2 hours longer will you work a full day.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013