Saucy Italian Pot Roast


Saucy Italian Pot Roast

Saucy Italian Pot Roast
5 Hr 20 Min

Try this saucy pot roast over egg noodles, rice, or-for more authentic Italian flavor-polenta. It's a winner whichever way you choose!

What You'll Need

  • 1 (8-ounce) package sliced fresh baby Portobello mushrooms
  • 1 large onion, cut in half and sliced
  • 1 (2-1/2- to 3-pound boneless chuck roast, trimmed
  • 1 (1.6-ounce) package garlic-and-herb sauce mix
  • 1/2 teaspoon crushed red pepper
  • 2 (14-1/2-ounce) cans Italian-style diced tomatoes, undrained
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water

What to Do

  1. Place mushrooms and onion in a 6-quart slow cooker; add roast. Sprinkle roast evenly with sauce mix and crushed red pepper. Pour diced tomatoes and tomato sauce over roast.

  2. Cover and cook on HIGH setting 5 to 6 hours or until meat is very tender. Remove roast from slow cooker, and cut into large chunks; keep warm.

  3. Skim fat from juices in slow cooker; discard fat. Stir together cornstarch and water in a small bowl until smooth; add to juices in slow cooker, stirring until blended.

  4. Cover and cook on HIGH setting 20 to 30 more minutes or until mixture is thickened, stirring once. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.


Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 238
  • Calories from Fat 74
  • Total Fat 8.2g 13 %
  • Saturated Fat 3.4g 17 %
  • Trans Fat 0.4g 0 %
  • Protein 176g 351 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 92mg 31 %
  • Sodium 233mg 10 %
  • Total Carbohydrates 9.4g 3 %
  • Dietary Fiber 2.3g 9 %
  • Sugars 4.2g 0 %

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Why do I have a .....never mind!!!!

Knor makes the garlic herb mix in the package in the gravy and seasoning isle hope that helps

Does the roast need to be pre-thawed before hand or can it be frozen?

The roast needs to be thawed before cooking. Enjoy!

Made this dish just last night, for the first time, for company. Followed the recipe exactly, except added two bay leaves, threw in a couple teaspoons of dried Italian herb blend, and added a half-cup of dry red wine about halfway through the cooking cycle. Plated it over buttered, garlicky linguini, and it was sensational! Everyone raved about the "restaurant quality" meal! There's a bit of that scrumptious sauce left, and I plan to have that with some polenta. My hands-on time was maybe a half hour; the slow cooker took care of everything else. Thanks, Mr. Food, for a marvelous and easy-to-prepare recipe!

Where can I find a package of garlic & herb mix???

Great question - I was thinking the same thing. I ended up buying a Garlic, Herb, and Wine marinade mix so we'll see how that turns out. After I bought the marinade, I found the Garlic and Herb sauce mix that the recipe calls for. The sauce mixes are in the pasta isle with the spaghetti and alfredo sauces. Knorr (small green envelope) makes one for Garlic and Herb. If you search the net for Garlic and Herb Sauce Mixes you can see package samples. Good luck!


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