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Italian Pot Roast

Name: Italian Pot Roast
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings.
Cuisine: Europe, Italian
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

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Test Kitchen Approved

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

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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

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.
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.

Italian Pot Roast

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