Italian Pot Roast

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

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

Directions

  1. 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. 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. 3 Cover pan with foil; roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
  4. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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