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Homemade Italian Pot Roast

 Homemade Italian Pot Roast
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!
8-10 ServingsPrep: 20 min. Bake: 2 hours


  • 1 tablespoon all-purpose flour
  • 1 large oven roasting bag
  • 1 boneless 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


  • Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x
  • 9-in. baking pan; add 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 to a serving platter 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).

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Homemade Italian Pot Roast (continued)

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