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Italian Pot Roast

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  • 20 min prep time
  • 3 hr 50 min total time
  • 12 ingredients
  • 8 servings
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Prepared tomato-basil sauce adds easy flavor to this rich combo of meat and vegetables.

Ingredients

2
tablespoons olive or vegetable oil
1
bone-in beef chuck roast (3 to 3 1/2 lb)
1
teaspoon salt
1
teaspoon pepper
8
medium potatoes, cut in half (4 cups)
4
carrots, cut into 4 pieces
3
stalks celery, cut into 4 pieces
1
medium onion, quartered
1
tablespoon chopped garlic
1
jar (26 oz) tomato basil pasta sauce
1/2
cup cold water
1/4
cup all-purpose flour

Steps

  • 1 Heat oven to 350°F. In 12-inch skillet, heat oil over high heat. Sprinkle beef roast with salt and pepper; place in skillet. Cook about 6 minutes or until beef is browned on both sides.
  • 2 Place beef in large shallow roasting pan. Arrange potatoes, carrots, celery and onion around beef. Sprinkle garlic over beef and vegetables. Pour pasta sauce over top.
  • 3 Cover pan with foil; roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
  • 4 Remove beef from pan; place on serving platter. Cut beef across grain into slices; arrange vegetables over top. Cover with foil to keep warm.
  • 5 Skim excess fat from drippings in pan. Place 2 cups pan drippings in 1-quart saucepan (if necessary, add water to equal 2 cups). In tightly covered container, shake cold water and flour until smooth. With saucepan over medium-high heat, gradually stir flour mixture into drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
  • 1 Heat oven to 350°F. In 12-inch skillet, heat oil over high heat. Sprinkle beef roast with salt and pepper; place in skillet. Cook about 6 minutes or until beef is browned on both sides.
  • 2 Place beef in large shallow roasting pan. Arrange potatoes, carrots, celery and onion around beef. Sprinkle garlic over beef and vegetables. Pour pasta sauce over top.
  • 3 Cover pan with foil; roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
  • 4 Remove beef from pan; place on serving platter. Cut beef across grain into slices; arrange vegetables over top. Cover with foil to keep warm.
  • 5 Skim excess fat from drippings in pan. Place 2 cups pan drippings in 1-quart saucepan (if necessary, add water to equal 2 cups). In tightly covered container, shake cold water and flour until smooth. With saucepan over medium-high heat, gradually stir flour mixture into drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Expert Tips

Spoon the gravy over the sliced pot roast and vegetables on the platter. Garnish with sprigs of fresh basil.

Serve this pot roast with hearty whole grain bread and fresh apple and orange wedges.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
9g
43%
Trans Fat
1g
1%
Cholesterol
100mg
33%
Sodium
870mg
36%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
19%
Sugars
12g
12%
Protein
35g
35%
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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