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 (4 1/2-pound) rib-eye roast, trimmed*; 2 tablespoons vegetable oil; 1 (15-ounce) can tomato sauce; 1/2 cup red wine; 2 large tomatoes, chopped; 1 medium onion, minced; 4 garlic cloves, minced; 1 tablespoon salt; 1 tablespoon pepper; 2 teaspoons chopped fresh or 1 teaspoon dried basil; 2 teaspoons chopped fresh or 1 teaspoon dried oregano; 1 (16-ounce) package red potatoes, cut into wedges; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons all-purpose flour; 1 cup beef broth or water; Garnish: chopped fresh parsley

Servings: persons

1 (4 1/2-pound) rib-eye roast, trimmed*
2 tablespoons vegetable oil
1 (15-ounce) can tomato sauce
1/2 cup red wine
2 large tomatoes, chopped
1 medium onion, minced
4 garlic cloves, minced
1 tablespoon salt
1 tablespoon pepper
2 teaspoons chopped fresh or 1 teaspoon dried basil
2 teaspoons chopped fresh or 1 teaspoon dried oregano
1 (16-ounce) package red potatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup beef broth or water
Garnish: chopped fresh parsley

1
Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.
2
Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.
3
Bake, covered, at 325u00b0 for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.
4
Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450u00b0 for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5
Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.
6
Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.
7
*1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325u00b0 for 2 hours and 20 minutes or until tender.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 17 ingredients. The key ingredients include: 1 (4 1/2-pound) rib-eye roast, trimmed*, 2 tablespoons vegetable oil, 1 (15-ounce) can tomato sauce, 1/2 cup red wine, 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.

Italian Pot Roast

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