Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Italian-Style Pot Roast

Italian-Style Pot Roast recipe
photo by:kraft
Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.
20 min
3 hr 5 min
8 servings
Magazine Acquisition

What You Need

tsp.  oil
 boneless beef chuck eye roast (3 lb.)
small  onions, cut lengthwise in half, then sliced crosswise
cloves  garlic, sliced
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
cup   pitted Kalamata olives, cut in half
can   (14.5 oz.) 25%-less-sodium beef broth
cup  A.1. Original Sauce
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.
If you don't have an ovenproof Dutch oven, you can bake the meat in a 6-qt. casserole instead.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email