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Italian Style Pot Roast

By: Rhoda McIntosh  
"If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles."

Rating: This weblink has been rated 9 times with an average star rating of 4.2 Read Reviews (5)

Rate/Review | 380 people have saved this

What to Drink?

Wine Merlot
Cocktail Negroni Cocktail II
Prep Time:
10 Min
Cook Time:
2 Hrs 40 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 6 to 8 ervings
 

Ingredients

  • 3 1/2 pounds boneless chuck roast
  • 2 tablespoons vegetable oil
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 1/2 cups pizza sauce
  • 1/2 cup grated Parmesan cheese
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 pound fresh mushrooms, sliced
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 (12 ounce) package egg noodles

Directions

  1. Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  2. In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
  3. Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
  4. Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
  5. Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 744 | Total Fat: 42.9g | Cholesterol: 186mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by ALEXIA 
My husband loved this! It had a great taste. I skipped the cornstarch phase and it was still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Gwenn 
I only had a few items in my pantry and went in search of something I could make with crushed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by Kim G. 
Definitely a make-again. Slicing up the cooked meat and returning it to the pot is key. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by CBH10 
This took way too much time for the outcome. I didn't like it at all and neither did my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by TERRIS911 
HOLY CANNOLI, this is some great stuff, didn't change a thing, reminded me of my mom's, NO... MORE

 
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