Pot Roast Italienne Recipe

Name: Pot Roast Italienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless beef rump roast; 1 tablespoon vegetable oil; 2 teaspoons vegetable oil; 2 cups onions, chopped; 2 cups bell peppers, chopped (red or green); 2 garlic cloves, chopped; 1 cup tomato sauce; 1 cup red wine; 2 tablespoons fresh basil, chopped, fresh; 2 tablespoons fresh parsley, chopped, fresh; 1 teaspoon salt; ½ teaspoon oregano; ½ teaspoon pepper; 4 cups carrots, chopped; 5 cups spaghetti, cooked, hot

Servings: persons

3 lbs boneless beef rump roast
1 tablespoon vegetable oil
2 teaspoons vegetable oil
2 cups onions, chopped
2 cups bell peppers, chopped (red or green)
2 garlic cloves, chopped
1 cup tomato sauce
1 cup red wine
2 tablespoons fresh basil, chopped, fresh
2 tablespoons fresh parsley, chopped, fresh
1 teaspoon salt
½ teaspoon oregano
½ teaspoon pepper
4 cups carrots, chopped
5 cups spaghetti, cooked, hot

1
Preheat oven to 325F.
2
Place meat on a rack in a roasting pan and roast until rare, about 1 hour.
3
In a Dutch oven heat oil over medium-high heat; add roast, onions, peppers, and garlic and sear meat on all sides, stirring vegetables to prevent burning.
4
Add remaining ingredients except carrots and spaghetti, and stir to combine.
5
Reduce heat to low, cover pot, and let simmer for 1 hour, turning meat occasionally.
6
Add carrots, cover, and cook until tender, about 30 minutes.
7
Remove meat from pot and keep warm.
8
Remove half of the liquid and half the vegetables from pot, in a blender container, in batches (no more than 2 cups at a time), process liquid and vegetables until smooth.
9
Combine with mixture remaining in pot and if necessary, reheat.
10
Slice roast and pour sauce over meal, serve each portion with 1/2 cup spaghetti.

1181

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 15 ingredients. The key ingredients include: 3 lbs boneless beef rump roast, 1 tablespoon vegetable oil, 2 teaspoons vegetable oil, 2 cups onions, chopped, and more.

Yes, Pot Roast Italienne 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.

Pot Roast Italienne

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