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Flavorful Italian Pot Roast

Total Time

Prep: 20 min. Cook: 2 hours


8-10 servings

I fix this pot roast when my grown children come over. I know it's one of their favorites, because all of them have asked for the recipe.


  • 1 beef rump roast or bottom round roast (4 to 5 pounds)
  • 1 to 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 carrots, sliced
  • 1 whole onion, studded with 2 whole cloves
  • 1 can (15 ounces) tomato puree
  • 1/2 cup water or red wine
  • 1/2 teaspoon beef bouillon granules
  • Cooked egg noodles


  1. Rub roast with salt. In a Dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender.
  2. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy.

Nutrition Facts

1 slice: 283 calories, 11g fat (3g saturated fat), 109mg cholesterol, 348mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 37g protein.

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