HOMEMADE ITALIAN POT ROAST RECIPE: HOW TO MAKE IT
I had so many requests for this recipe that I made up cards to hand out every time I serve it at a get-together. My husband and son think it’s world-class eating!
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 20 minutes
Prep Time 20 minutes
Cook Time 02 hours 00 minutes
Yield 8-10 servings (3 cups gravy).
Number Of Ingredients 10
Steps:
- Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove roast to a serving platter and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts : Calories 276 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 480mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 27g protein.
POT ROAST WITH TOMATO MUSHROOM GRAVY RECIPE - FOOD.COM
I accidentally opened the wrong can of soup, but decided to give it a try anyway. The result was decidedly the best accident I ever made. My family loved it and continues to request it regularly.
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven 350 degrees f.
- Place meat in roasting pan which has a tight fitting lid. Lightly salt and pepper. Mix the soups and the worcestershire sauce together and pour over meat. Arrange the carrots and potatoes around the meat and lightly salt and pepper. Cover and bake 1 & 1/2 hours for the 1st pound of meat and 15 to 20 minutes each additional pound, depending on the cut of meat.
- Let sit for approximately 15 minutes before cutting.
- Sometimes I will add some thawed frozen peas the last 20 - 30 minutes
- This can be done in a slow cooker, but the gravy will need thickened.
- If you prefer, you can use the potatoes to make mashed; the gravy is excellent for topping mashed potatoes.
Nutrition Facts : Calories 275.2, FatContent 4.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 1506.8, CarbohydrateContent 53.6, FiberContent 6.1, SugarContent 11.8, ProteinContent 6.5
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