Best Italian Pot Roast
This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.
Ingredients
- 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
- 2 tablespoons vegetable oil
- 1 can (14-1/2 ounces) beef broth
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Reviews
I have 5 going on 6 children. All of them loved this meal. We made mashed potatoes and a green salad and served the gravy over the potatoes and the meat and every last drop was gone. We all loved it and even those that don't normally like mushrooms were okay with them, even though we used fresh mushrooms because we were out of canned mushrooms.