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Best Italian Pot Roast

 Best Italian Pot Roast
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.
6-8 ServingsPrep: 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 King Arthur Unbleached 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.

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Best Italian Pot Roast (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.