Italian Style Pot Roast

Italian Style Pot Roast

24

"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."
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Ingredients

2 h 50 m servings 742 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 742 kcal
  • 37%
  • Fat:
  • 42.9 g
  • 66%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 44.8 g
  • 90%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 34 Ratings

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Most helpful positive review

I only had a few items in my pantry and went in search of something I could make with crushed tomatoes and a pot roast... well this recipe made it to the top of the list because it sounded so da...

Most helpful critical review

This took way too much time for the outcome. I didn't like it at all and neither did my husband. Wouldn't bother making it again.

I only had a few items in my pantry and went in search of something I could make with crushed tomatoes and a pot roast... well this recipe made it to the top of the list because it sounded so da...

I put a 3.75 pound chuck roast in a slow cooker and cooked it for 2 1/2 hours on high and 2 hours on low. It was very tender and soooo delicious! I also made spaghetti with the left overs and i...

Definitely a make-again. Slicing up the cooked meat and returning it to the pot is key. I served it with mashed potatoes and veggies instead of noodles.

My husband loved this! It had a great taste. I skipped the cornstarch phase and it was still very good.

Made in in my crock pot. Came out a little more liquidy than I would like. Next time I'll be more diligent about the corn starch.

This took way too much time for the outcome. I didn't like it at all and neither did my husband. Wouldn't bother making it again.

Outstanding! I followed the recipe exactly except I used a large can of tomatoes and I cooked it in the crock pot. The flavor was really good. I think the Worcestershire sauce makes it. I sa...

This was good, just not great. I added a can of beef broth for more liquid and some red wine vinegar. We cooked it in the crock pot for about 8 hours- flipping it about once an hour. It was f...

Excellent just as written. Next time I may add some diced carrot with the mushrooms. Whole family enjoyed it, and it's a good choice for cheap beef.