Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results!
cost per recipe: $37.08
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.
Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.
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!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.