Italian Pot Roast

Italian Pot Roast

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

Prep Time

20

Minutes

Total Time

3:50

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 9g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 870mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
    • Sugars 12g),
  • Protein 35g;
Percent Daily Value*:
    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.