-
-
My review
Italian Style Pot Roast
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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 50 m servings 742 calsOriginal recipe yields 8 servings (6 to 8 ervings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
- 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.
- 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.
- Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
- 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.
Nutrition Facts
Per Serving: 742 calories; 42.9 g fat; 42.5 g carbohydrates; 44.8 g protein; 182 mg cholesterol; 1208 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2841 Ratings
-
-
-
-
-
Most helpful positive review
4/5/2009
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 da...
Most helpful critical review
1/22/2002
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.
Most helpful
Most positive
Least positive
Newest
4/5/2009
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 da...
1/10/2011
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 i...
4/4/2009
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.
6/20/2000
My husband loved this! It had a great taste. I skipped the cornstarch phase and it was still very good.
8/9/2010
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.
1/22/2002
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.
4/27/2010
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 sa...
1/10/2010
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.