Comida Kraft
Recipe Box

Italian-Style Pot Roast

(9) 9 Reviews
Prep Time
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.

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
% Daily Value
Total fat 12g
Saturated fat 3g
Cholesterol 75mg
Sodium 880mg
Carbohydrate 93g
Dietary fiber 11g
Sugars 10g
Protein 40g
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

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  • marywaitt |

    I have made this several times. Served it over egg noodles. A good company meal.

  • Tom0223_2000 |

    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.

  • E.M.Kroeker |

    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.