Italian-Style Pot Roast Recipe

Name: Italian-Style Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef rump roast; bottom round roast (2 pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons canola oil, divided; 2 medium onions, halved and sliced; 1 medium green pepper, halved and sliced; 4 garlic cloves, minced; 1/2 cup dry red wine or reduced-sodium beef broth; 1 can (28 ounces) whole tomatoes, undrained; 1 can (15 ounces) tomato sauce; 2 teaspoons Italian seasoning; 2 teaspoons reduced-sodium soy sauce; 1 teaspoon Worcestershire sauce; 1 pound small red potatoes, quartered; 6 medium carrots, cut into 2-inch pieces; 4 celery ribs, cut into 2-inch pieces

Servings: persons

1 beef rump roast
bottom round roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 medium onions, halved and sliced
1 medium green pepper, halved and sliced
4 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium beef broth
1 can (28 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
2 teaspoons reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1 pound small red potatoes, quartered
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

1
Preheat oven to 325u00b0. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan.
2
In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute.
3
Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil.
4
Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours.
5
Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

493

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 beef rump roast, bottom round roast (2 pounds), 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Italian-Style 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-Style Pot Roast

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