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Italian-Style Pot Roast

Italian-Style Pot Roast

4
(1)

Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results!

serves 8 people

Ingredients

cost per recipe: $36.37

The price is determined by the national average.

  • 2

    tablespoons vegetable oil

  • 4

     pounds boneless beef bottom round (rump) roast or beef chuck pot roast

  • 1

    jar (24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce

  • 6

    medium potato, cut into quarters

  • 6

    medium carrot, cut into 2-inch pieces

view nutrition info

How to Make It

Step 1

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.

Step 2

Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.

Step 3

Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.

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Made With
Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce

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Ratings & Reviews

(1)
  • Janice O.

    July 10, 2011

    Italian-Style Pot Roast

    I modified the recipe for 4 servings. I used a beef chuck roast and I seasoned it with salt, pepper, garlic powder and basil and then breaded the roast with flour. I sautéed a little bit of white onion and some whole garlic cloves in olive oil. I transferred the onion and garlic to a crock pot and browned the roast in the remaining oil. I put the roast on top on the onion and garlic and added a few red potatoes (cut in half) and a few handfuls of baby carrots. I topped it off with the pasta sauce of my choice (used a chunky sauce) and a small can of sliced black olives and cooked in the crock pot for 4 hours. It was a delicious meal! My husband even liked it and he does not like to eat pot roast. Will definitely make again!

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