Braised Italian Pot Roast
Servings 10 servings
Calories 578kcal
Ingredients
- 1 4 lb chuck roast
- 1 0.6 oz package dry Zesty Italian salad dressing mix
- 1 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- 1 large green bell pepper seeded and sliced
- 1 large sweet onion sliced into thin wedges
- garlic salt and pepper
- 1 tsp dry Italian seasoning or oregano
- 1 14.5 oz can diced Italian seasoned fire roasted tomatoes
- 1 16 oz can tomato sauce
- 2 Tbsp tomato paste plus additional as needed
Instructions
- Preheat the oven to 300°F. Rub roast lightly with olive oil then sprinkle on all sides with the zesty Italian salad dressing mix.
- Heat a few drizzles of olive oil in a dutch oven or similar. Brown the roast for 2-3 minutes on each side.
- Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast.
- Season the vegetables lightly with garlic salt and black pepper, Sprinkle with dry Italian seasoning.
- Pour the diced tomatoes over the vegetables then drizzle with tomato sauce.
- Cover and braise in the oven for 3 hours.
- Uncover and test for doneness the roast should be fork tender. Remove the roast to a platter and cover to keep warm.
- Put the dutch oven onto the stovetop over high heat. Skim the fat from the top.
- Bring to a boil and thicken with tomato paste.
- Slice the roast beef and return to the thickened sauce. Keep warm until serving.
- Slow Cooker Instructions:
- Follow the same instructions through step #3.
- After browning on the stovetop place the roast into a 6 quart oval slow cooker sprayed with cooking spray.
- Drizzle the roast with Worcestershire sauce, arrange the sliced pepper and onion over the roast.
- Season the vegetables lightly with garlic salt and black pepper, Sprinkle with dry Italian seasoning.
- Pour the diced tomatoes over the vegetables then drizzle with tomato sauce.
- Slow cook on low for 8-10 hours or until fork tender.
- Pour the drippings from the slow cooker into a medium saucepan. Skim the fat. Bring to a simmer and thicken using tomato paste as directed.
- Slice and return the roast to the sauce or ladle on top. Keep warm until serving.
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 6g | Protein: 54g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 211mg | Sodium: 212mg | Potassium: 577mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg