Recipe 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."
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3 1/2 pounds
boneless chuck roast
1 (14.5 ounce) can
1 1/2 cups
grated Parmesan cheese
ground black pepper
fresh mushrooms, sliced
1 (12 ounce) package
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 darned good. Well, not only did it satisfy the ingredient search, but the tummies of me, my fiance and his hard-to-please-teenager son. If a 15-year-old asks for you to make it again, you know it was a hit! So, thanks for this recipe. I altered this to a crock-pot version, and skipped the corn starch phase. By making it in the crock pot, it's now a quick and easy meal and it's ready when everyone is back from work. I also served it more like a pot roast and served it with a side dish of elbow macaroni and used the sauce from the crock pot as it's gravy and then had some hard italian bread and it was totally yummy!
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 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 it was great. I also took slices of the roast, put them on kaiser rolls, and melted slices of mozzarella in the oven. Awesome leftovers! Will be making this again when I have a busy day and will probably cook it for 8 hours on low next time.
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.
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 saved the extra sauce to use for spaghetti, and I can't wait to try that.
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 falling apart tender, just not a lot of flavor in the meat itself. I did thicken the juices for a gravy and really had to spice it up with garlic and onion powder, Italian seasoning and cajun seasoning. we enjoyed it more a few days later with some potatoes simmered with the leftovers and made beefy burritos.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Style Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 386
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