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Italian Roast with Alfredo Potatoes

 Italian Roast with Alfredo Potatoes
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.
4 ServingsPrep: 10 min. Cook: 7 hours 20 min.


  • 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


  • 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.
  • 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

2 of 2

Italian Roast with Alfredo Potatoes (continued)

Directions (continued)

  • cubes, measuring 3 cups; cover and save for another use. Slice the
  • remaining beef and keep warm.
  • 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.
  • Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle
  • with chives. Serve with sliced beef and gravy. Yield: 4 servings
  • plus leftovers.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.