Italian Pot Roast Recipe
Italian Pot Roast Recipe photo by Taste of Home
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Italian Pot Roast Recipe

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4.5 18 20
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“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
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 8 servings

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

Nutritional Facts

345 calories: 5 ounce-weight, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein .

Directions

  1. 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.
  2. 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.
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.


Reviews for Italian Pot Roast

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (5)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
pajamaangel
Reviewed Jan. 23, 2015

"I will make this dish again and again. I really enjoyed the flavors."

MY REVIEW
gregandlory
Reviewed Sep. 24, 2014

"Wasn't as good as I had hoped. I would def add more garlic and spices"

MY REVIEW
ilka896
Reviewed May. 8, 2012

"It was ok"

MY REVIEW
bmbadgley
Reviewed May. 1, 2012

"Not as expected. Disapointing bland flavor."

MY REVIEW
Jacynthe
Reviewed Apr. 22, 2012

"This was great!! A keeper in our family!"

MY REVIEW
azzilu
Reviewed Mar. 27, 2012

"very good flavor....too many tomatoes, maybe just use a 15 oz. can....good subtle flavor from oregano and basil...i minced 4 garlic cloves and used 1 beef bouillion cube for the broth...reduced the salt to 1 tsp....served with mashed potatoes...very tasty."

MY REVIEW
ABRFosterMom
Reviewed Mar. 27, 2012

"This was done for me after 3.5 hours (my cooker runs hot, even on "low"). Very good. The gravy was really good on the meat and my mashed potatoes! Next time, I'll add quartered mushrooms to the tomato mixture or gravy b/c we're big on 'shrooms. But sure, I'd make this again...and I don't even like pot roast! I couldn't find the wine, so I used beef broth, and that was no problem. While this was cooking, the house smelled yummy."

MY REVIEW
nicebass
Reviewed Mar. 22, 2012

"just made this roast today,my husband loved it.very good!"

MY REVIEW
WhitneyR
Reviewed Mar. 12, 2012

"We didn't really think this recipe had enough flavor to eat by itself. However, the meat did cook up nice and tender so I just use this recipe when I need shredded beef for another dish. Works great!"

MY REVIEW
AnnieDrews
Reviewed Feb. 4, 2012

"One more comment. There was a lot of gravy leftover. I think it would be delicious served over egg noodles."

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