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Italian Pot Roast

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  • Prep 20 min
  • Total 3 hr 50 min
  • Servings 8
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Prepared tomato-basil sauce adds easy flavor to this rich combo of meat and vegetables.
Updated Feb 26, 2010
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spoon the gravy over the sliced pot roast and vegetables on the platter. Garnish with sprigs of fresh basil.
  • tip 2
    Serve this pot roast with hearty whole grain bread and fresh apple and orange wedges.

Nutrition

540 Calories, 27g Total Fat, 35g Protein, 39g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
9g
43%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
870mg
36%
Potassium
1340mg
38%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
19%
Sugars
12g
Protein
35g
% 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.
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