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Best Italian Pot Roast

Total Time

Prep: 30 min. Cook: 3 hours

Makes

6-8 servings

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

Directions

  1. In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender.
  2. Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts

1 each: 295 calories, 12g fat (3g saturated fat), 102mg cholesterol, 906mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 36g protein.

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