Top-Rated Italian Pot Roast

Total Time:Prep: 30 min. Cook: 6 hours

Recipe by Karen Burdell

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

I'm always getting recipe inspiration from newspapers and magazines. Here’s a tender roast with aromatic spices that give it a Moroccan feel. —Karen Burdell, Lafayette, Colorado

Can you freeze Top-Rated Italian Pot Roast?

Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; adding broth if necessary.

TEST KITCHEN APPROVED

Top-Rated Italian Pot Roast

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Yield:8 servings
Prep:30 min
Cook:6 hours
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Ingredients

  • 1 cinnamon stick (3 inches)
  • 6 whole peppercorns
  • 4 whole cloves
  • 3 whole allspice berries
  • 2 teaspoons olive oil
  • 1 boneless beef chuck roast (2 pounds)
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup dry sherry or reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 teaspoon salt
  • Hot cooked egg noodles and minced parsley, optional
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Directions

  1. 1
    Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
  2. 2
    In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.
  3. 3
    Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.
  4. 4
    Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired.

Nutrition Facts

3 ounces cooked beef with 2/3 cup sauce: 251 calories, 12g fat (4g saturated fat), 74mg cholesterol, 271mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
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