Main dishes

Italian-Style Pot Roast

(5)

rate it now!

photo by:

kraft

My whole family LOVED it! It was so easy to make. I will be making this again. It is great for entertaning!

posted by

a cook

on 4/22/2012

time

prep:

20 min

total:

3 hr 5 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

tsp. oil

boneless beef chuck eye roast (3 lb.)

small onions, cut lengthwise in half, then sliced crosswise

cloves garlic, sliced

1/4

cup chopped fresh parsley, divided

cans (15 oz. each) great Northern beans, drained

can (28 oz.) diced tomatoes, drained

large carrots, peeled, cut into 1-inch-thick slices

3/4

cup pitted kalamata olives, cut in half

can (14.5 oz.) 25%-less-sodium beef broth

1/2

cup A.1. Original Steak Sauce

1/4

cup KRAFT Grated Parmesan Cheese

cups hot cooked polenta

Make It

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.

Kraft Kitchens Tips

How to Make a Thicker Sauce

Prepare recipe as directed. Remove cooked meat from pan. Strain sauce; place vegetables in bowl. Return sauce to pan. Cover meat and vegetables to keep warm. Mix 1 Tbsp. each cornstarch and water. Bring sauce to boil; stir in cornstarch mixture. Cook and stir 1 min. or until thickened. Serve with meat and vegetables.

Make Ahead

Recipe can be made ahead of time. Prepare as directed, but do not top with cheese or remaining parsley. Cool, then cover with foil and refrigerate up to 24 hours. When ready to serve, bake, covered, in 350ºF-oven 30 min. or until heated through. Sprinkle with cheese and remaining parsley. Serve with polenta.

Note

If you don't have an ovenproof Dutch oven, you can bake the meat in a 6-qt. casserole instead.