Italian Pot Roast

Name: Italian Pot Roast
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings.
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds); 1 can (28 ounces) diced tomatoes, drained; 3/4 cup chopped onion; 3/4 cup Burgundy wine or beef broth; 1-1/2 teaspoons salt; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 garlic clove, minced; 1/4 teaspoon pepper; 1/4 cup cornstarch; 1/2 cup cold water

“I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe.” You'll love how this tender pot roast seems to melt-in-your-mouth. Debbie Daly - Buckingham, IL

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Directions

Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

Nutrition Facts

5 ounce-weight: 345 calories, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.

Originally published as Italian Pot Roast in Simple & Delicious May/June 2009

Reviews

My Review

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Average Rating:

pajamaangel

Jan 23, 2015

I will make this dish again and again. I really enjoyed the flavors.
gregandlory

Sep 24, 2014

Wasn't as good as I had hoped. I would def add more garlic and spices
ilka896

May 8, 2012

It was ok
bmbadgley

May 1, 2012

Not as expected. Disapointing bland flavor.
Jacynthe

Apr 22, 2012

This was great!! A keeper in our family!
azzilu

Mar 27, 2012

very good flavor....too many tomatoes, maybe just use a 15 oz. can....good subtle flavor from oregano and basil...i minced 4 garlic cloves and used 1 beef bouillion cube for the broth...reduced the salt to 1 tsp....served with mashed potatoes...very tasty.
ABRFosterMom

Mar 27, 2012

This was done for me after 3.5 hours (my cooker runs hot, even on "low"). Very good. The gravy was really good on the meat and my mashed potatoes! Next time, I'll add quartered mushrooms to the tomato mixture or gravy b/c we're big on 'shrooms. But sure, I'd make this again...and I don't even like pot roast! I couldn't find the wine, so I used beef broth, and that was no problem. While this was cooking, the house smelled yummy.
nicebass

Mar 22, 2012

just made this roast today,my husband loved it.very good!
WhitneyR

Mar 12, 2012

We didn't really think this recipe had enough flavor to eat by itself. However, the meat did cook up nice and tender so I just use this recipe when I need shredded beef for another dish. Works great!
AnnieDrews

Feb 4, 2012

One more comment. There was a lot of gravy leftover. I think it would be delicious served over egg noodles.