Italian Pot Roast Recipe

Name: Italian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 3 1/2 lb.) boneless beef rump roast; 2 Tbsp. vegetable oil; 1 (14 1/2 oz.) can beef broth; 1 (6 oz.) can tomato paste; 1 (4 oz.) can mushroom stems and pieces, drained; 1 medium onion, chopped; 3 garlic cloves, minced; 2 tsp. Italian seasoning; 2 tsp. salt; 1/8 tsp. pepper; 2 Tbsp. flour; 1/4 c. cold water

Servings: persons

1 (3 to 3 1/2 lb.) boneless beef rump roast
2 Tbsp. vegetable oil
1 (14 1/2 oz.) can beef broth
1 (6 oz.) can tomato paste
1 (4 oz.) can mushroom stems and pieces, drained
1 medium onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
2 tsp. salt
1/8 tsp. pepper
2 Tbsp. flour
1/4 c. cold water

1
In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain.
2
Combine the broth, tomato paste, mushrooms, onion, garlic, Italian seasoning, salt and pepper; pour over roast.
3
Bring to a boil.
4
Reduce heat; cover and simmer for 3 to 3 1/4 hours or until the meat is tender.
5
Remove roast; keep warm.
6
Pour pan drippings and loosened browned bits into a measuring cup.
7
Pour drippings into a saucepan.
8
Combine flour and water until smooth; gradually stir into drippings.
9
Bring to a boil; cook and stir for 2 minutes or until thickened.
10
Slice roast; serve with gravy.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 to 3 1/2 lb.) boneless beef rump roast, 2 Tbsp. vegetable oil, 1 (14 1/2 oz.) can beef broth, 1 (6 oz.) can tomato paste, and more.

Yes, Italian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions