ITALIAN-STYLE POT ROAST

Italian-Style Pot Roast image

Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.

Provided by My Food and Family

Categories Beef

Time 3h5m

Yield Makes 8 servings.

Number Of Ingredients 13

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Ingredients

2 tsp. oil
1 boneless beef chuck eye roast (3 lb.)
2 small onions, cut lengthwise in half, then sliced crosswise
2 cloves garlic, sliced
1/4 cup chopped fresh parsley, divided
2 cans (15 oz. each) great Northern beans, drained
1 can (28 oz.) diced tomatoes, drained
4 large carrots, peeled, cut into 1-inch-thick slices
3/4 cup pitted Kalamata olives, cut in half
1 can (14.5 oz.) 25%-less-sodium beef broth
1/2 cup A.1. Original Sauce
1/4 cup KRAFT Grated Parmesan Cheese
4 cups hot cooked polenta

Steps:

Heat oven to 350ºF.
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.
Return meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.
Bake 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.

Nutrition Facts : Calories 650, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 40 g