Best Italian Pot Roast Recipe

5 1 1
Best Italian Pot Roast Recipe
Best Italian Pot Roast Recipe photo by Taste of Home
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Best Italian Pot Roast Recipe

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5 1 1
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This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours

Ingredients

  • 1 boneless beef rump roast (3 to 3-1/2 pounds)
  • 2 tablespoons vegetable oil
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water

Directions

In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender.
Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.
Originally published as Italian Pot Roast in Country December/January 2002, p49

Nutritional Facts

1 each: 295 calories, 12g fat (3g saturated fat), 102mg cholesterol, 906mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 36g protein.

  • 1 boneless beef rump roast (3 to 3-1/2 pounds)
  • 2 tablespoons vegetable oil
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  1. In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender.
  2. Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.
Originally published as Italian Pot Roast in Country December/January 2002, p49

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914934 User ID: 728035 39855
Reviewed Mar. 6, 2010

"I have 5 going on 6 children. All of them loved this meal. We made mashed potatoes and a green salad and served the gravy over the potatoes and the meat and every last drop was gone. We all loved it and even those that don't normally like mushrooms were okay with them, even though we used fresh mushrooms because we were out of canned mushrooms."

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