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Italian Roast with Alfredo Potatoes Recipe
Italian Roast with Alfredo Potatoes Recipe photo by Taste of Home

Italian Roast with Alfredo Potatoes Recipe

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This hearty meal is a great way to start the week. And since most of the work is done by the slow cooker, you'll have very little to do for a satisfying supper.
TOTAL TIME: Prep: 10 min. Cook: 7 hours 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 7 hours 20 min.
MAKES: 4 servings

Ingredients

  • 1 boneless beef chuck roast (4 pounds), trimmed
  • 1 envelope brown gravy mix
  • 1 envelope Italian salad dressing mix
  • 1/2 cup water
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 cup chopped green pepper
  • 2/3 cup chopped onion
  • 8 medium red potatoes, quartered
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 3/4 cup refrigerated Alfredo sauce
  • 2 tablespoons butter
  • 1/4 teaspoon pepper
  • 1 tablespoon minced chives

Directions

  1. Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and save for another use. Slice the remaining beef and keep warm.
  3. Skim fat from cooking juices if necessary; pour into a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy. Yield: 4 servings plus leftovers.
Originally published as Italian Roast with Alfredo Potatoes in Simple & Delicious September/October 2007, p6

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Italian Roast with Alfredo Potatoes

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 12, 2012

This has became one of my family's favorite. In fact, we are having it for dinner today!

MY REVIEW
Reviewed Jan. 8, 2012

I loved this roast. Made as directed, except I didn't have the red peppers, and added garlic and pepper. Also, browned the meat on all sides before putting in slow cooker. I thickened the gravy with flour and water, because I don't like the consistency of things thickened with cornstarch. Didn't make the potatoes, but this is will be my new recipe for roast!

MY REVIEW
Reviewed Dec. 2, 2009

I added garlic and lots of fresh ground black pepper.

MY REVIEW
Reviewed Dec. 2, 2009

I loved this recipe! Great combination of flavors and one of my favorite pot roast recipes!

MY REVIEW
Reviewed Nov. 9, 2009

Great Sunday dinner. The meat was moist and tender; the gravy needed extra seasoning; I thought the potatoes would be really strong of the alfredo but the taste was very subtle. I separated the veggies from the liquid in the gravy, and degreased the liquid before adding the cornstarch. I added the drained veggies to a package of cooked sweet corn and it was great.

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