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Italian Roast with Alfredo Potatoes

This hearty meal is a great way to start the week. And since most of the work is done by the slow cooker, you'll have very little to do for a satisfying supper.
  • Total Time
    Prep: 10 min. Cook: 7 hours 20 min.
  • Makes
    4 servings plus leftovers


  • 1 boneless beef chuck roast (4 pounds), trimmed
  • 1 envelope brown gravy mix
  • 1 envelope Italian salad dressing mix
  • 1/2 cup water
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 cup chopped green pepper
  • 2/3 cup chopped onion
  • 8 medium red potatoes, quartered
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 3/4 cup refrigerated Alfredo sauce
  • 2 tablespoons butter
  • 1/4 teaspoon pepper
  • 1 tablespoon minced chives


  • Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 6-8 hours or until meat is tender.
  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and save for another use. Slice the remaining beef and keep warm.
  • Skim fat from cooking juices if necessary; pour into a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy.
Nutrition Facts
5 ounces cooked beef with mashed potatoes and gravy : 707 calories, 36g fat (15g saturated fat), 144mg cholesterol, 1492mg sodium, 53g carbohydrate (10g sugars, 6g fiber), 42g protein.

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Average Rating:
  • heather81
    Jan 12, 2012

    This has became one of my family's favorite. In fact, we are having it for dinner today!

  • auggiebelle
    Jan 8, 2012

    I loved this roast. Made as directed, except I didn't have the red peppers, and added garlic and pepper. Also, browned the meat on all sides before putting in slow cooker. I thickened the gravy with flour and water, because I don't like the consistency of things thickened with cornstarch. Didn't make the potatoes, but this is will be my new recipe for roast!

  • JessT2003
    Apr 1, 2011

    No comment left

  • acannell
    Mar 18, 2010

    No comment left

  • HBcook
    Nov 9, 2009

    Great Sunday dinner. The meat was moist and tender; the gravy needed extra seasoning; I thought the potatoes would be really strong of the alfredo but the taste was very subtle. I separated the veggies from the liquid in the gravy, and degreased the liquid before adding the cornstarch. I added the drained veggies to a package of cooked sweet corn and it was great.

  • kristinmh
    Oct 12, 2009

    The meat was really tender but the gravy was a little much. Fairly good on a sandwich.

  • islandliz
    Jun 25, 2009

    Easy and delicious. Once I didn't have Italian salad dressing mix or brown gravy mix on hand so I used country gravy and ranch dressing mix--it turned out great!

  • jmerrill15
    May 16, 2009

    No comment left

  • copelah
    Apr 7, 2009

    We are not much on eating roasts. Love the flavor of the potatoes though.

  • badkitty1116
    Feb 1, 2008

    No comment left