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Gallery Italian Pot Roast Recipe Summary prep: 15 mins total: 6 hrs 15 mins Servings: 8
Ingredients Ingredient Checklist 1 tablespoon olive oil Coarse salt and ground pepper 1 can whole tomatoes in puree (28 ounces) 1 large onion, cut into 8 wedges 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled) 3 pounds beef chuck roast, trimmed and halved crosswise 4 garlic cloves, halved lengthwise 1 1/4 pounds small white potatoes, scrubbed
Cook’s Notes To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.
Gallery Italian Pot Roast
Recipe Summary prep: 15 mins total: 6 hrs 15 mins Servings: 8
Gallery
Italian Pot Roast
Italian Pot Roast
Italian Pot Roast
Recipe Summary prep: 15 mins total: 6 hrs 15 mins Servings: 8
Recipe Summary
prep: 15 mins total: 6 hrs 15 mins
Servings: 8
prep: 15 mins
total: 6 hrs 15 mins
prep:
15 mins
total:
6 hrs 15 mins
Servings: 8
8
Ingredients
Ingredients
- 1 tablespoon olive oil Coarse salt and ground pepper 1 can whole tomatoes in puree (28 ounces) 1 large onion, cut into 8 wedges 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled) 3 pounds beef chuck roast, trimmed and halved crosswise 4 garlic cloves, halved lengthwise 1 1/4 pounds small white potatoes, scrubbed
Directions
With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.
Cook’s Notes To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.
Cook’s Notes
To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.
Reviews (13)
Add Rating & Review 166 Ratings 5 star values: 35 4 star values: 62 3 star values: 42 2 star values: 21 1 star values: 6
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Reviews (13)
Add Rating & Review 166 Ratings 5 star values: 35 4 star values: 62 3 star values: 42 2 star values: 21 1 star values: 6
Add Rating & Review
166 Ratings 5 star values: 35 4 star values: 62 3 star values: 42 2 star values: 21 1 star values: 6
166 Ratings 5 star values: 35 4 star values: 62 3 star values: 42 2 star values: 21 1 star values: 6
166 Ratings 5 star values: 35 4 star values: 62 3 star values: 42 2 star values: 21 1 star values: 6
5 star values: 35 4 star values: 62 3 star values: 42 2 star values: 21 1 star values: 6
Martha Stewart Member Rating: 5 stars 07/14/2017 Made this and loved it, and the liquid base (I added Beef Stock) was excellent for dipping bread into. I had to use Italian seasoning since I did not have just Rosemary. It was good but I wonder if the other Italian herbs might be too strong. Next time I will use only Rosemary and I am going to try a Beef Brisket instead. Martha Stewart Member Rating: 4 stars 10/23/2015 Delicious meal! I added carrots and ate over white rice. Will make again. Martha Stewart Member Rating: Unrated 02/16/2011 I thought this was terrible. It was not a good combination of flavors. I will not be making this again. Martha Stewart Member Rating: Unrated 09/27/2010 I tried this meal last night and it was delicious! I made it in the crockpot and it was so easy! I recommend this meal to everyone! Martha Stewart Member Rating: Unrated 03/02/2009 Crockpot is the best way to do, you can also add carrots or frozen peas, makes for a hearty meal Martha Stewart Member Rating: Unrated 02/24/2009 Sissinghurst--Some folks don't have a crockpot to slow cook their foods in. I do agree with you it is a less expensive way to cook, but when you don't have the means this is a good alternative :D I mean, heck, if that's the case it would be cheaper to build a pit in the backyard and cook it that way...oui? Martha Stewart Member Rating: Unrated 02/24/2009 Forget about cooking in the oven or on the stove; forget the stove--it consumes too much electricity. Use the crock-pot method as directed. It's cheaper, more environmentally friendly, and the meat always turns out so tender. Less hassle. Martha Stewart Member Rating: Unrated 02/23/2009 Minicaretti--If you do it on the stove, I would cover the top of the pot with foil and then put the lid on. Don't peek too often as this will allow for vital heat to be lost therefore taking much longer to cook. Every time you open the lid to a pot on the stove or crockpot you lose 20 minutes of cooking time! I would cook for 3 hours and then check. Also, if you do it this way, use a diffuser. Cook on medium low to medium for roughly the same amount of time as a slow cooker. Can you do it in the oven?. My only concern with doing it on the stove is that the bottom may scorch from the direct heat. If you can, do it in the oven, this will eliminate the problem. I hope this helps :D Cher Martha Stewart Member Rating: Unrated 02/23/2009 can someone tell me how long should I cook this on a stovetop? thanks! Martha Stewart Member Rating: Unrated 02/23/2009 We make a dish like this without the potatoes and serve it over pasta such as linguini or fetuccini, but it's especially good served with polenta which makes for a hearty and inexpensive meal. I always add some Italian seasoning as well as the rosemary. Martha Stewart Member Rating: Unrated 02/23/2009 My version of this is to also add one packet of any brand brown gravy powder mix. I just use a can of chopped tomatoes, no puree. I have also taken fresh tomatoes and pureed a couple in my vitamix, and then add one that is chopped. Very yummy. Martha Stewart Member Rating: Unrated 02/23/2009 This is a great dish. Instead of serving small white potatoes, try it with mashed potatoes seasoned with fresh grated Parmesean.Martha Stewart Member
Rating: 5 stars 07/14/2017
Made this and loved it, and the liquid base (I added Beef Stock) was excellent for dipping bread into. I had to use Italian seasoning since I did not have just Rosemary. It was good but I wonder if the other Italian herbs might be too strong. Next time I will use only Rosemary and I am going to try a Beef Brisket instead.
Rating: 5 stars
Rating: 4 stars 10/23/2015
Delicious meal! I added carrots and ate over white rice. Will make again.
Rating: 4 stars
Rating: Unrated 02/16/2011
I thought this was terrible. It was not a good combination of flavors. I will not be making this again.
Rating: Unrated
Rating: Unrated 09/27/2010
I tried this meal last night and it was delicious! I made it in the crockpot and it was so easy! I recommend this meal to everyone!
Rating: Unrated 03/02/2009
Crockpot is the best way to do, you can also add carrots or frozen peas, makes for a hearty meal
Rating: Unrated 02/24/2009
Sissinghurst–Some folks don’t have a crockpot to slow cook their foods in. I do agree with you it is a less expensive way to cook, but when you don’t have the means this is a good alternative :D I mean, heck, if that’s the case it would be cheaper to build a pit in the backyard and cook it that way…oui?
Forget about cooking in the oven or on the stove; forget the stove–it consumes too much electricity. Use the crock-pot method as directed. It’s cheaper, more environmentally friendly, and the meat always turns out so tender. Less hassle.
Rating: Unrated 02/23/2009
Minicaretti–If you do it on the stove, I would cover the top of the pot with foil and then put the lid on. Don’t peek too often as this will allow for vital heat to be lost therefore taking much longer to cook. Every time you open the lid to a pot on the stove or crockpot you lose 20 minutes of cooking time! I would cook for 3 hours and then check. Also, if you do it this way, use a diffuser. Cook on medium low to medium for roughly the same amount of time as a slow cooker. Can you do it in the oven?. My only concern with doing it on the stove is that the bottom may scorch from the direct heat. If you can, do it in the oven, this will eliminate the problem. I hope this helps :D Cher
can someone tell me how long should I cook this on a stovetop? thanks!
We make a dish like this without the potatoes and serve it over pasta such as linguini or fetuccini, but it’s especially good served with polenta which makes for a hearty and inexpensive meal. I always add some Italian seasoning as well as the rosemary.
My version of this is to also add one packet of any brand brown gravy powder mix. I just use a can of chopped tomatoes, no puree. I have also taken fresh tomatoes and pureed a couple in my vitamix, and then add one that is chopped. Very yummy.
This is a great dish. Instead of serving small white potatoes, try it with mashed potatoes seasoned with fresh grated Parmesean.
All Reviews for Italian Pot Roast
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All Reviews for Italian Pot Roast
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