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Italian Pot Roast
Italian Pot Roast
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Prep Time:
20 minutes
Total Time:
3 hours 50 minutes
Elevate your dish with a savory tomato-basil sauce, enhancing the flavors of the meat and vegetables.
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 1 bone-in beef chuck roast (3 to 3 1/2 lb)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 medium potatoes, cut in half (4 cups)
  • 4 carrots, cut into 4 pieces
  • 3 stalks celery, cut into 4 pieces
  • 1 medium onion, quartered
  • 1 tablespoon chopped garlic
  • 1 jar (26 oz) tomato basil pasta sauce
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
Instructions:
  • Preheat oven to 350°F. Heat oil in a 12-inch skillet over high heat. Season beef roast with salt and pepper, then sear in the skillet for about 6 minutes until browned on both sides.
  • In a large shallow roasting pan, lay out the beef and surround it with potatoes, carrots, celery, and onion. Sprinkle garlic over the beef and veggies, then generously pour pasta sauce over everything.
  • Cover the pan tightly with foil and roast for 3 to 3 1/2 hours, or until the beef and vegetables are tender.
  • Transfer the beef to a serving platter. Slice the beef across the grain and place the vegetables on top. Cover with foil to keep warm.
  • First, remove any extra fat from the drippings in the pan. Next, transfer 2 cups of the drippings to a 1-quart saucepan (add water if needed to make it 2 cups). In a tightly covered container, shake together cold water and flour until smooth. Over medium-high heat, gradually whisk the flour mixture into the drippings. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Serve the delicious gravy with beef and vegetables.

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