Photo of Italian-style pot roast by WW

Italian-style pot roast

5
5
5
SmartPoints® value per serving
Total Time
4 hr 40 min
Prep
40 min
Cook
4 hr
Serves
8
Difficulty
Easy
Not sure what “fork-tender” means? When it comes to pot roast or poultry as well as potatoes and other hard vegetables, it’s that point when a fork can be inserted into food and removed easily.

Ingredients

Uncooked lean beef round

48 oz, 1 (3-pound) bottom round beef roast, trimmed

Kosher salt

1½ tsp

Black pepper

¼ tsp

Black pepper

tsp

All-purpose flour

2 Tbsp

Olive oil

1 Tbsp

Uncooked red onion(s)

1 large, quartered and thinly sliced

Garlic clove(s)

3 large clove(s), minced

Dried porcini mushrooms

½ oz, (1 tbsp) finely chopped

Rosemary

1 Tbsp, chopped fresh rosemary or 3/4 tsp dried

Canned diced tomatoes

14½ oz, (1 can)

Fresh parsley

8 sprig(s), flat-leaf, tied together with kitchen string

Instructions

  1. Sprinkle roast with 1 teaspoon salt and 1/4 teaspoon pepper. Place beef on sheet of wax paper; sprinkle with flour, gently pressing so it adheres.
  2. Heat oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Transfer to 5- or 6-quart 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 teaspoon salt, and remaining 1/8 teaspoon pepper. Cover and cook until beef is fork-tender, 4–6 hours on High or 8–10 hours on Low. Remove and discard parsley sprigs. Transfer beef to cutting board; let stand loosely covered 10 minutes
  4. Meanwhile, pour pan liquid and vegetables into medium saucepan and bring to boil over high heat. Boil until reduced to 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.

Notes

In Italy, slow-cooked pot roast is called stracotto, which means “overcooked.” Serve it up the way Italians do with a side of soft-cooked polenta (1/2 cup of cooked polenta per serving will up the SmartPoints by 4).