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

Italian Roast with Alfredo Potatoes Recipe

Read Reviews
4.5 6 15
Publisher Photo
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


  • 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

Nutritional Facts

5 ounces cooked beef with mashed potatoes and gravy : 707 calories, 36g fat (15g saturated fat), 144mg cholesterol, 1492mg sodium, 53g carbohydrate (10g sugars, 6g fiber), 42g protein .


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
heather81 167470
Reviewed Jan. 12, 2012

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

auggiebelle 99521
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!"

HBcook 209186
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."

kristinmh 169252
Reviewed Oct. 12, 2009

"The meat was really tender but the gravy was a little much. Fairly good on a sandwich."

islandliz 97144
Reviewed Jun. 25, 2009

"Easy and delicious. Once I didn't have Italian salad dressing mix or brown gravy mix on hand so I used country gravy and ranch dressing mix--it turned out great!"

copelah 169251
Reviewed Apr. 7, 2009

"We are not much on eating roasts. Love the flavor of the potatoes though."

Loading Image