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Italian Pot Roast

Total Time

Prep: 20 min. Cook: 5 hours

Makes

8 servings

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. —Debbie Daly, Buckingham, Illinois
Italian Pot Roast Recipe photo by Taste of Home

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 can (28 ounces) diced tomatoes, drained
  • 3/4 cup chopped onion
  • 3/4 cup Burgundy wine or beef broth
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/2 cup cold water

Directions

  1. Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
  2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts

5 ounces cooked beef: 345 calories, 16g fat (6g saturated fat), 111mg cholesterol, 641mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.

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