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: 2 tsp. oil; 1 boneless beef chuck eye roast (3 lb.); 2 small onions, cut lengthwise in half, then sliced crosswise; 2 cloves garlic, sliced; 1/4 cup chopped fresh parsley, divided; 2 cans (15 oz. each) great Northern beans, drained; 1 can (28 oz.) diced tomatoes, drained; 4 large carrots, peeled, cut into 1-inch-thick slices; 3/4 cup pitted Kalamata olives, cut in half; 1 can (14.5 oz.) 25%-less-sodium beef broth; 1/2 cup A.1. Original Sauce; 1/4 cup KRAFT Grated Parmesan Cheese; 4 cups hot cooked polenta

Servings: persons

2 tsp. oil
1 boneless beef chuck eye roast (3 lb.)
2 small onions, cut lengthwise in half, then sliced crosswise
2 cloves garlic, sliced
1/4 cup chopped fresh parsley, divided
2 cans (15 oz. each) great Northern beans, drained
1 can (28 oz.) diced tomatoes, drained
4 large carrots, peeled, cut into 1-inch-thick slices
3/4 cup pitted Kalamata olives, cut in half
1 can (14.5 oz.) 25%-less-sodium beef broth
1/2 cup A.1. Original Sauce
1/4 cup KRAFT Grated Parmesan Cheese
4 cups hot cooked polenta

1
Heat oven to 350 degrees F.
2
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat.
3
Add meat; cook 4 min.
4
on each side or until browned on both sides.
5
Remove meat from pan, reserving drippings in pan.
6
Add onions and garlic to reserved drippings; cook and stir 5 min.
7
or until onions are crisp-tender.
8
Remove from pan.
9
Return meat to Dutch oven; top with onion mixture and 2 Tbsp.
10
parsley.
11
Add beans, tomatoes, carrots and olives to pan.
12
Mix broth and steak sauce; pour over meat.
13
Cover.
14
Bake 2-1/2 hours or until meat is done (160 degrees F).
15
Sprinkle with cheese and remaining parsley.
16
Serve with polenta.

450

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 13 ingredients. The key ingredients include: 2 tsp. oil, 1 boneless beef chuck eye roast (3 lb.), 2 small onions, cut lengthwise in half, then sliced crosswise, 2 cloves garlic, sliced, 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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