Top-Rated Italian Pot Roast Recipe
Top-Rated Italian Pot Roast Recipe photo by Taste of Home
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Top-Rated Italian Pot Roast Recipe

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4.5 4 6
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I'm always getting recipe inspiration from newspapers and magazines. Here’s a tender roast with aromatic spices that give it a Moroccan feel. —Karen Burdell, Lafayette, Colorado
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 8 servings

Ingredients

  • 1 cinnamon stick (3 inches)
  • 6 whole peppercorns
  • 4 whole cloves
  • 3 whole allspice berries
  • 2 teaspoons olive oil
  • 1 boneless beef chuck roast (2 pounds)
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup dry sherry or reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 teaspoon salt
  • Hot cooked egg noodles and minced parsley, optional

Nutritional Facts

3 ounces cooked beef with 2/3 cup sauce (calculated without noodles): 251 calories, 12g fat (4g saturated fat), 74mg cholesterol, 271mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Directions

  1. Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
  2. In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.
  3. Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.
  4. Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired.
  5. Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary. Yield: 8 servings.
Originally published as Italian Pot Roast in Healthy Cooking October/November 2009, p57

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for Top-Rated Italian Pot Roast

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
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4 Star
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MY REVIEW
bjsilve0 User ID: 172187 236818
Reviewed Nov. 6, 2015

"Not that great. Not worth the money for a bottle of sherry. I have several recipes that are better than this. One is "Saucy Italian Roast" done in a crock pot. Check it out. It is on this site."

MY REVIEW
darcien007 User ID: 5786236 145040
Reviewed Sep. 3, 2011

"I loved the flavor of this dish. I used a tip from another reviewer and put my spices in a coffee filter tied with dental floss. I used Marsala wine for the sherry and used whole grain pasta. Everyone loved it!"

MY REVIEW
lindawenger User ID: 4072014 145038
Reviewed Oct. 12, 2010

"My husband actually said he liked this pot roast 4 times during dinner last night!

I didn't have any cheese cloth for the spice packet, so I used a coffee filter tied with dental floss. I was also out of plain crushed tomatoes, so I substituted cans of tomatoes containing green chilies. It added just a little extra kick, which my family likes.
I served it over egg noodles and think it might be good over rice too. We had Taste of Home's Taste-of-Fall-Salad with the meal, and everyone was wondering if we were celebrating a special occasion they had forgotten about."

MY REVIEW
psbruni User ID: 1109374 183310
Reviewed Nov. 20, 2009

"Wonderful depth of flavor with little effort. I used a 3 pound chuck tender roast and cooked it on low in the crock pot for 7 hours. It was even better the day after."

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