Italian Pot Roast Recipe
- 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
- 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.
5 ounce-weight: 345 calories, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein .
Reviews for Italian Pot Roast
"I will make this dish again and again. I really enjoyed the flavors."
"Wasn't as good as I had hoped. I would def add more garlic and spices"
"It was ok"
"Not as expected. Disapointing bland flavor."
"This was great!! A keeper in our family!"
"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."
"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."
"just made this roast today,my husband loved it.very good!"
"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!"
"One more comment. There was a lot of gravy leftover. I think it would be delicious served over egg noodles."
"We loved this!! I used 1/2 red wine and 1/2 beef broth. I also cut back on the salt and used only 1 tsp. Served it with mashed potatoes and the gravy was the best part!"
"This roast was perfect! Very simple, yet great flavors. I used a cheaper cut of meat, and was pleasantly surprised. Very good...will definitely make again! Thank you!"
"Great recipe. We love garlic so used two minced cloves and will probably try more next time! Strained the veggies from the broth to make regular gravy for Shepherd's Pie w/ the leftovers and served the veggies on the side. Really, really tasty. Will definitely make again."
"Made this yesterday but baked it in a covered cast iron Dutch oven for 2 hours. It was wonderful. Keeper recipe."
"This was pretty good but a little too tomatoey for us. . . will scoop some of those out next time..."
"Loved this recipe. Definitely serve it with mashed potatoes, there is plenty of yummy gravy/sauce that is made with this."
"This is fantastic! The gravy is outstanding! This recipe is a keeper!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.