I love comfort food, and this Italian pot roast is perfect for my family.
It’s currently -2.8 degrees. Fahrenheit, lest you think I’m making a mountain out of a molehill. It’s time to hunker down, and for me that means with not just physically staying indoors as much as possible but also with my food.
I want warm, comforting food right now. And if it comes from a crock pot so I have even less work to do, so much the better.
All of this describes perfectly the Italian Pot Roast I’ve made a few times recently. It’s easy and tasty and warm and comforting – and the wee ones love it, too.
I love that I can start it up in the crock pot in the morning when I’m making the wee ones’ breakfasts and lunches and then not worry about doing anything more for cooking the rest of the day. Pretty much.
How to make Italian Pot Roast
Salt and pepper your roast on all sides. Add it to the crock pot, fat side down (don’t trim off all the fat, as you’ll want it to help tenderize the meat as it cooks).
Slice your onion into rounds, and add that surrounding your beef. Mince the garlic cloves and add them, as well as the parsley and the can of diced tomatoes, including the juice from it.
Toss in the bay leaves, and add the 1/4 cup of liquid (water or stock). Cover and cook on low for 8-10 hours.
After 8-10 hours – or longer is fine, too – everything will have cooked down beautifully. You’ll notice how much juice has been released, which allows the roast to braise and become tender.
Save the juice, as you’ll use it to make gravy for the pot roast.
You’ll want to make a quick gravy, then remove the pot roast and veggies to a plate to serve.
To make the gravy, scoop out about three cups of the cooking liquid. Add it to a saucepan and turn up the heat to medium or medium high. Add a little less than a quarter cup of flour while whisking.
Keep whisking off and on until it has thickened to your desired texture, about five minutes for me. Add salt and pepper to taste, and voila!
Plate your meal immediately, and enjoy. I like to try to slice the meat against the grain.
The wee ones sometimes like it when I simply pull it apart because it has become so tender, but serve it the way you like with the vegetables and gravy. Mister Man made mashed potatoes to go with our meal (yes, by himself – peeling and all) that were a delicious accompaniment.
What do you serve with your Italian Pot Roast?
- 1 2-3 pound beef roast
- 1 medium onion
- 3 cloves garlic
- 1 can diced tomatoes
- 1/4 c beef stock
- 1 T dried parsley
- 2 bay leaves
- 1/4 c flour
- salt and pepper, to taste
- Salt and pepper roast on all sides and add to crock pot, fat side down.
- Slice onion into rounds, and to pot with minced garlic cloves, parsley, bay leaves, and the can of diced tomatoes, including its liquid. Add beef stock last.
- Cover and cook on low for 8-10 hours.
- Remove cooked pot roast and veggies to a plate to serve.
- Scoop out three cups of cooking liquid and place in a saucepan. Turn heat to medium or medium high. Add a little less than a quarter cup of flour while whisking.
- Keep whisking off and on until thickened to your desired texture, about five minutes. Add salt and pepper to taste.
- Slice meat against the grain and serve immediately.
If you don't have beef stock, you can use water or chicken stock in its place, but beef is best for this recipe. You can also sub in a little red wine for a deeper flavor, if you like.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 369 Total Fat: 22g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 136mg Sodium: 137mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 35g