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Top-Rated Italian Pot Roast

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
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    8 servings

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

Directions

  • Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
  • 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.
  • 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.
  • 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.
  • Freeze option: 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 and adding a little broth if necessary.
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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