Authentic Italian Pot Roast Recipe

Authentic Italian Pot Roast Recipe

Everybody has a favorite type of food, but there are certain types that just seem to taste good to everyone. At the top of that list is Italian food. Everyone seems to love Italian food, but not everyone realizes that there is more to it than pizza and pasta. One notable dish that tastes great when prepared correctly is an authentic Italian pot roast.

What Ingredients Does Italian Pot Roast Require?

One of the keys to any good recipe is to make sure that you have fresh, quality ingredients. For this recipe, there are several things to have prepared. In addition to the chuck roast, you will need these ingredients:

1 (8-oz.) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth
1 (8-oz.) can tomato sauce
3 tablespoons tomato paste
1 teaspoon dried Italian seasoning
2 tablespoons cornstarch

Of course, everyone has different tastes, so these ingredients are just the main ones that you will need. Feel free to adjust the amount of each (within reason) to suit your taste buds. You can also experiment with a few different spices if you choose.

How to Prepare Authentic Italian Pot Roast

Having fresh ingredients does not guarantee that you will concoct a delicious meal, however. You still have to take care to correctly prepare the ingredients and cook them properly. As any good chef can tell you, a slight variation on cooking procedures can have a drastic effect on the taste of a dish, and that is not necessarily a good thing.

  1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
  2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
  3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
  4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
  5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.

Of course, there is more to a meal than just the featured food item. For an easy side, sauté 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini, and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.


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