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Italian Roast with Alfredo Potatoes Recipe

Italian Roast with Alfredo Potatoes Recipe photo by Taste of Home

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This hearty meal is a great way to start the week. And since most of the work is done by the slow cooker, you'll have very little to do for a satisfying supper.

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Italian Roast with Alfredo Potatoes Recipe

Prep: 10 min. Cook: 7 hours 20 min.

Yield: 4 Servings

10 440 450

Ingredients

1 boneless beef chuck roast (4 pounds), trimmed
1 envelope brown gravy mix
1 envelope Italian salad dressing mix
1/2 cup water
1 medium sweet red pepper, cut into 1-inch pieces
1 cup chopped green pepper
2/3 cup chopped onion
8 medium red potatoes, quartered
2 tablespoons cornstarch
1/4 cup cold water
3/4 cup refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon pepper
1 tablespoon minced chives

Directions

Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 6-8 hours or until meat is tender.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and save for another use. Slice the remaining beef and keep warm.
Skim fat from cooking juices if necessary; pour into a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy. Yield: 4 servings plus leftovers.

Leftover: Meat and Potato Soup

Originally published as Italian Roast with Alfredo Potatoes in Simple & Delicious September/October 2007, p6

Light-Bodied Red Wine

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

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Reviews for Italian Roast with Alfredo Potatoes

Italian Roast with Alfredo Potatoes

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Reviewed on Jan. 12, 2012 by heather81

This has became one of my family's favorite. In fact, we are having it for dinner today!

Reviewed on Jan. 08, 2012 by auggiebelle

I loved this roast. Made as directed, except I didn't have the red peppers, and added garlic and pepper. Also, browned the meat on all sides before putting in slow cooker. I thickened the gravy with flour and water, because I don't like the consistency of things thickened with cornstarch. Didn't make the potatoes, but this is will be my new recipe for roast!

Reviewed on Dec. 02, 2009 by badkitty

I added garlic and lots of fresh ground black pepper.

Reviewed on Dec. 02, 2009 by badkitty

I loved this recipe! Great combination of flavors and one of my favorite pot roast recipes!

Reviewed on Nov. 09, 2009 by HBcook

Great Sunday dinner. The meat was moist and tender; the gravy needed extra seasoning; I thought the potatoes would be really strong of the alfredo but the taste was very subtle. I separated the veggies from the liquid in the gravy, and degreased the liquid before adding the cornstarch. I added the drained veggies to a package of cooked sweet corn and it was great.

Reviewed on Oct. 12, 2009 by kristinmh

The meat was really tender but the gravy was a little much. Fairly good on a sandwich.

Reviewed on Jun. 25, 2009 by islandliz

Easy and delicious. Once I didn't have Italian salad dressing mix or brown gravy mix on hand so I used country gravy and ranch dressing mix--it turned out great!

Reviewed on Apr. 07, 2009 by copelah

We are not much on eating roasts. Love the flavor of the potatoes though.