Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
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.
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.
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.
* 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.
I have made this several times. Served it over egg noodles. A good company meal.
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.
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.