Prepared tomato-basil sauce adds easy flavor to this rich combo of meat and vegetables.
Italian Pot Roast
- Prep Time 20 min
- Total 3 hr 50 min
- Servings 8
- Ingredients 12
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 bone-in beef chuck roast (3 to 3 1/2 lb)
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 medium potatoes, cut in half (4 cups)
- 4 carrots, cut into 4 pieces
- 3 stalks celery, cut into 4 pieces
- 1 medium onion, quartered
- 1 tablespoon chopped garlic
- 1 jar (26 oz) tomato basil pasta sauce
- 1/2 cup cold water
- 1/4 cup all-purpose flour
Instructions
-
Step1Heat oven to 350°F. In 12-inch skillet, heat oil over high heat. Sprinkle beef roast with salt and pepper; place in skillet. Cook about 6 minutes or until beef is browned on both sides.
-
Step2Place beef in large shallow roasting pan. Arrange potatoes, carrots, celery and onion around beef. Sprinkle garlic over beef and vegetables. Pour pasta sauce over top.
-
Step3Cover pan with foil; roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
-
Step4Remove beef from pan; place on serving platter. Cut beef across grain into slices; arrange vegetables over top. Cover with foil to keep warm.
-
Step5Skim excess fat from drippings in pan. Place 2 cups pan drippings in 1-quart saucepan (if necessary, add water to equal 2 cups). In tightly covered container, shake cold water and flour until smooth. With saucepan over medium-high heat, gradually stir flour mixture into drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
Nutrition
540
Calories
27g
Total Fat
35g
Protein
39g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 240
- Total Fat
- 27g
- 42%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 1g
- Cholesterol
- 100mg
- 33%
- Sodium
- 870mg
- 36%
- Potassium
- 1340mg
- 38%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 4g
- 19%
- Sugars
- 12g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 35%
- 35%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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