Italian Pot Roast – a delicious recipe with olive oil, tomatoes, u00bc, onion, rosemary, beef chuck. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
2
In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 houors (do not uncover while cooking).
3
Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over.
1175
kcal
Calories
62
g
Fat
64
g
Carbs
99
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 can whole tomatoes in puree (28 ounces), 1 1/4 pounds small white potatoes (scrubbed), 1 large onion (cut into 8 wedges), 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.
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