Italian Pot Roast
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, Illinois
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
Reviews
This was very good as is but the next time that I had made it, I added mushrooms, more garlic and a bay leaf and then served the meat over garlic mashed red skin potatoes !!!! It was delicious :)
I've made this numerous times over the years. Always fully consumed by the 3 men I have to feed--very good flavors and not complicated to put together.
This was really good, especially served over egg noodles! It's hearty and it's easy. A combination of red cooking wine and beef stock makes a delicious gravy. To add a little spice, try substituting fire roasted diced tomatoes for the regular ones.
Made this according to the recipe except used fresh herbs. It was excellent! Served it over creamy polenta. Might add mushrooms next time.
Although I didn't follow the recipe's cooking instructions, it was delicious as I made it. Ninja 3-n-1 cooker: I used 2 lbs. beef tenderloin tips, coated with 2 T. flour, degassed with 1/2 cup wine, upped the spices and added beef broth as needed for the consistency I desired. Served over spaghetti--wow! It only made 5 servings. I wish I had doubled my version.
I doubled the recipe for a big family dinner. No leftovers. Everyone enjoyed it. It made a fantastic gravy! I did add one envelope of dried onion soup mix to the crockpot.
I will make this dish again and again. I really enjoyed the flavors.
Wasn't as good as I had hoped. I would def add more garlic and spices
It was ok
Not as expected. Disapointing bland flavor.