Italian Pot Roast

Prepared tomato-basil sauce adds easy flavor to this rich combo of meat and vegetables.

  • prep time 20 min
  • total time 3 hr 50 min
  • ingredients 12
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    870mg
    870%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    20%;
    Calcium
    8%;
    Iron
    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 Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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