Italian-style pot roast
1
Points®
Total time: 10 hr 40 min • Prep: 40 min • Cook: 10 hr • Serves: 8 • Difficulty: Easy
Not sure what “fork-tender ” means? With pot roast or poultry, as well as potatoes and other hard vegetables, it’s when a fork can be inserted into food and then easily removed.
Ingredients
Uncooked lean beef round
48 oz, 1 (3-pound) bottom round beef roast, trimmed
Kosher salt
1½ tsp(s), divided
Black pepper
¼ tsp(s)
Black pepper
⅛ tsp(s)
All-purpose flour
2 tbsp(s)
Olive oil
1 tbsp(s)
Red onion
1 large, quartered and thinly sliced
Garlic
3 clove(s), large, minced
Dried porcini mushrooms
½ oz, (1 tbsp), finely chopped
Rosemary
1 tbsp(s), fresh chopped, or 3/4 tsp dried
Canned diced tomatoes
14½ oz, 1 (14 1/2-oz) can
Fresh parsley
8 sprig(s), flat-leaf, tied together with kitchen twine
Instructions
1
Sprinkle roast with 1 tsp salt and 1/4 tsp pepper. Place beef on a sheet of wax paper; sprinkle with flour, gently pressing so it adheres.
2
In a large skillet over medium-high heat, warm oil. Add beef and cook until browned on all sides, about 10 minutes. Transfer to a 5- or 6-qt slow cooker.
3
Reduce heat to medium. Add onion to skillet and cook, stirring, until softened, about 5 minutes. Add garlic, dried mushrooms, and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Transfer onion mixture to slow cooker; stir in tomatoes, parsley sprigs, remaining 1/2 tsp salt, and remaining 1/8 tsp pepper. Cover and cook until beef is fork-tender, 4 to 6 hours on High or 8 to 10 hours on Low. Remove and discard parsley sprigs. Transfer beef to a cutting board; let stand loosely covered 10 minutes.
4
Meanwhile, pour pan liquid and vegetables into a medium saucepan and bring to a boil over high heat. Boil until reduced to about 2 cups.
5
Cut beef against grain into 16 slices. Serve with sauce and vegetables.
6
Per serving: 2 slices beef and 1/4 cup sauce with vegetables
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.