Italian-Style Pot Roast - Kraft Recipes Top
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Italian-Style Pot Roast

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Total Time

8 servings

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


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


  • 8 servings

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 5 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This Italian twist on a family favorite is a great change of pace. Plus it is low in fat and an excellent source of vitamin A from the carrots.

Nutritional Information

Serving Size 8 servings
Calories 650
Total fat 12g
Saturated fat 3g
Cholesterol 75mg
Sodium 880mg
Carbohydrate 93g
Dietary fiber 11g
Sugars 10g
Protein 40g
% Daily Value
Vitamin A 160 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from One of the best Pot Roasts I have ever made! One of the best Pot Roasts I have ever made!!! Great flavor combination. A definite keeper!! Boiled some new potatoes with a little salt, sugar and garlic and poured the sauce over of them....scrumptious!!!
Date published: 2012-01-27
Rated 5 out of 5 by from This was fantastic! This was fantastic! I try to make a pot roast a couple times a month, more during the winter. This was the best I've ever made. I borrowed a dutch oven to cook it the first time, I went out and bought my own so I can cook this whenever I want! The olives were a key ingredient. My husband doesn't like them, but when I tried to leave them out it just wasn't the same. So he just puts them on my plate now.
Date published: 2013-02-06
Rated 5 out of 5 by from This was very good. This was very good. I made a little larger roast so it took three hours. The flavor was great I think from the olives. I strained the veggies out when it was done and used the broth to make a yummy gravy. I served it was mashed potatoes for a great Sunday dinner.
Date published: 2013-01-14
Rated 5 out of 5 by from This pot roast recipe is a definite keeper. This pot roast recipe is a definite keeper. My whole family just rave how great the flavors were. I do have a couple of picky eaters. I didn't have any leftovers.
Date published: 2012-02-12
Rated 5 out of 5 by from Loved it! Loved it! I never have luck making pot roast but this was easy, and the Kalamita olives added extra tang without having to use too much salt. Would make again.
Date published: 2012-01-14
Rated 5 out of 5 by from The sauce was so delicious, I forgot to put the cheese on it. The sauce was so delicious, I forgot to put the cheese on it. This could easily be served without the meat; save the roast for a second dinner.
Date published: 2013-02-11
Rated 5 out of 5 by from My whole family LOVED it! My whole family LOVED it! It was so easy to make. I will be making this again. It is great for entertaning!
Date published: 2012-04-22
Rated 5 out of 5 by from I have made this several times. I have made this several times. Served it over egg noodles. A good company meal.
Date published: 2014-01-11
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