Italian Style Pot Roast Recipe -
Italian Style Pot Roast Recipe
  • READY IN ABOUT 3 hrs

Italian Style Pot Roast

Recipe by  

"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 Edit and Save

Original recipe makes 6 to 8 ervings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 40 mins

    2 hrs 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2009

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!

Most Helpful Critical Review
Aug 29, 2002

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.


34 Ratings

Jan 11, 2011

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.

Apr 06, 2009

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.

Aug 29, 2002

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

Aug 10, 2010

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.

Apr 27, 2010

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.

Apr 26, 2010

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.


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  • Calories
  • 742 kcal
  • 37%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 42.9 g
  • 66%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 44.8 g
  • 90%
  • Sodium
  • 1208 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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