BEST ITALIAN POT ROAST

Best Italian Pot Roast image

This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 6-8 servings.

Number Of Ingredients 14

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Ingredients

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons vegetable oil
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
1 large carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 teaspoons Italian seasoning
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water

Steps:

In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender. , Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 906mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein.