Flavorful Italian Pot Roast Recipe

5 1 1
Flavorful Italian Pot Roast Recipe
Flavorful Italian Pot Roast Recipe photo by Taste of Home
Publisher Photo

Flavorful Italian Pot Roast Recipe

Read Reviews
5 1 1
Publisher Photo
I fix this pot roast when my grown children come over. I know it's one of their favorites, because all of them have asked for the recipe.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 1 beef rump roast or bottom round roast (4 to 5 pounds)
  • 1 to 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 carrots, sliced
  • 1 whole onion, studded with 2 whole cloves
  • 1 can (15 ounces) tomato puree
  • 1/2 cup water or red wine
  • 1/2 teaspoon beef bouillon granules
  • Cooked egg noodles

Directions

Rub roast with salt. In a Dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender.
Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings.
Originally published as Italian Pot Roast in Country February/March 1993, p51

Nutritional Facts

1 slice: 283 calories, 11g fat (3g saturated fat), 109mg cholesterol, 348mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 37g protein.

  • 1 beef rump roast or bottom round roast (4 to 5 pounds)
  • 1 to 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 carrots, sliced
  • 1 whole onion, studded with 2 whole cloves
  • 1 can (15 ounces) tomato puree
  • 1/2 cup water or red wine
  • 1/2 teaspoon beef bouillon granules
  • Cooked egg noodles
  1. Rub roast with salt. In a Dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender.
  2. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings.
Originally published as Italian Pot Roast in Country February/March 1993, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFlavorful Italian Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
TaraDB User ID: 7102074 34889
Reviewed Jan. 23, 2013

"My husband just told me "I knocked it out of the park with this recipe"."

Loading Image