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

Top-Rated Italian Pot Roast Recipe

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“I’m always collecting recipes from newspapers and magazines, and this one just sounded too good not to try!” You’ll love the slow cooker convenience and the blend of healthful ingredients and aromatic spices. 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

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

Nutritional Facts

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

Directions

  1. Place the peppercorns, cloves, allspice and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside.
  2. In a large skillet, brown meat in oil on all sides; transfer to a 4-qt. slow cooker. Top with celery, carrots and spice bag.
  3. In the same pan, saute onion in drippings 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 vegetables.
  4. Cover and cook on low for 6-7 hours or until meat and vegetables are tender. Remove meat to a serving platter; keep warm. Discard spice bag. Skim fat from vegetable mixture. Serve beef with vegetable mixture and, if desired, noodles. Yield: 8 servings.
Originally published as Italian Pot Roast in Healthy Cooking October/November 2009, p57

Nutritional Facts

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

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
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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MY REVIEW
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
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
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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