Tuscan-Style Pot Roast Recipe

Name: Tuscan-Style Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oil, divided; 1 boneless beef pot roast (2-1/2 lb./1.1 kg); 1 large onion, chopped; 4 cloves garlic, minced; 1 cup 25%-less-sodium beef broth; 1 can (28 fl oz/796 mL) crushed tomatoes; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 2 stalks celery, chopped; 1 large carrot, chopped; 2 bay leaves; 2 sprigs fresh rosemary

Servings: persons

2 Tbsp. oil, divided
1 boneless beef pot roast (2-1/2 lb./1.1 kg)
1 large onion, chopped
4 cloves garlic, minced
1 cup 25%-less-sodium beef broth
1 can (28 fl oz/796 mL) crushed tomatoes
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 stalks celery, chopped
1 large carrot, chopped
2 bay leaves
2 sprigs fresh rosemary

1
Heat oven to 350 degrees F.
2
Heat 1 Tbsp.
3
oil in ovenproof Dutch oven on medium-high heat.
4
Add meat; cook 8 to 10 min.
5
or until evenly browned, turning after 5 min.
6
Remove meat from pan, reserving drippings in pan.
7
Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min.
8
or until onions are softened, adding garlic for the last minute.
9
Stir in broth.
10
Bring to boil, stirring constantly to scrape browned bits from bottom of pan.
11
Add tomatoes and dressing; stir.
12
Return to boil.
13
Add all remaining ingredients; mix well.
14
Return meat to pan; cover.
15
Bake 2-1/2 to 3 hours or until meat is tender.
16
Transfer meat to cutting board, reserving sauce and vegetables in pan.
17
Remove and discard bay leaves and rosemary sprigs.
18
Skim and discard fat from surface of sauce.
19
Cut meat across the grain into thin slices.
20
Serve with vegetables and sauce.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 Tbsp. oil, divided, 1 boneless beef pot roast (2-1/2 lb./1.1 kg), 1 large onion, chopped, 4 cloves garlic, minced, and more.

Yes, Tuscan-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.

That's it — enjoy your meal!

Tuscan-Style Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions