Italian-Style Beef Pot Roast

Pot Roast with Potatoes
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  • 9 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 9 hrs
  • Yield: 6-8 servings
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By Diana Rattray

Updated 09/17/17

This pot roast recipe is made with tomatoes, potatoes, onion soup mix, and garlic, along with other seasonings and vegetables. You don't even need to be home to cook it. Let the slow cooker do all the work and enjoy this delicious pot roast for lunch, dinner or even a snack.

What You'll Need

  • 2 to 3 lbs. lean chuck roast (trim any visible fat)
  • 1 16-ounce can of stewed or canned tomatoes, drained of liquid (can be chopped if desired)
  • 1 small to medium onion, chopped
  • 2 large carrots, peeled and chopped into 1/2" pieces
  • 2 medium potatoes, peeled and cut into bite-size chunks
  • 1 package dry onion soup mix
  • 1 clove garlic, peeled and crushed
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • Salt to taste if desired after cooking

How to Make It

  1. Mix all ingredients, add beef, put some of the tomato and spices on top of the beef, cook in Crock Pot.
  2. Cook on low 8-10 hours or until tender. Remove bay leaf before serving. Serve hot, with crusty rolls and salad.

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Nutritional Guidelines (per serving)
Calories 433
Total Fat 21 g
Saturated Fat 8 g
Unsaturated Fat 9 g
Cholesterol 126 mg
Sodium 154 mg
Carbohydrates 19 g
Dietary Fiber 3 g
Protein 42 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)