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Italian Pot Roast

 Italian Pot Roast
“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
8 ServingsPrep: 20 min. Cook: 5 hours

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

Directions

  • 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.
  • 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.
Nutritional Facts: 5 ounces cooked beef with 3/4 cup gravy equals 345 calories, 16 g fat (6 g saturated fat), 111 mg cholesterol, 641 mg sodium,

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Italian Pot Roast (continued)

Nutritional Facts: 10 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.