Italian-Style Pot Roast

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#69216

serves/makes:

ready in:
2-5 hrs

3 reviews

ingredients

5 pounds beef round roast
2 cups canned beef broth (can be low-fat/no salt)
1/2 cup burgundy wine (optional)
3 tablespoons tomato paste (no salt)
1 can (28 ounce size) chopped tomatoes, with juice (no salt)
2 cloves garlic, pressed
1 tablespoon dried basil
1 tablespoon dried oregano
2 bay leaves
1 pound carrots, cut into 1-inch pieces
3 onions, quartered
1 pound fresh button mushrooms, halved
1 tablespoon margarine
2 tablespoons all-purpose flour

directions

Preheat oven to 350 degrees F.

Place roast in a large pot. Pour in beef broth and wine (optional). Add tomato paste and stir. Add tomatoes with their juice. Blend in garlic, basil, oregano, and bay leaves. Cover and cook in the oven for 1-1/2 hours.

Add carrots, onions, and mushrooms. Cover and continue cooking for 1-1/2 hours or until meat is tender. Transfer meat to carving board.

Mash the margarine and flour together to form a paste. Place the pot over medium-high heat and bring liquid to a boil. Whisk in the paste to thicken the sauce. Serve meat with the veggies and the sauce over rice or potatoes.

added by

sandyu42

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Kathy_Wesley REVIEW:
December 2, 2014

Delicious recipe that doesn't use a lot of processed ingredients. Perfectly done. Thank you for the recipe!
09876 REVIEW:
September 28, 2013

Excellent recipe except for the cooking time. Took another 45 minutes for my roast to be tender.
Valerie REVIEW:
September 5, 2007

Everything about this recipe was perfect - the cooking time, the flavor, the measurements. We served it with mashed potatoes.

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