Italian Pot Roast

Oxmoor House
To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- x 9-inch baking dish. Top with gravy. Bake at 350° for 30 minutes or until thoroughly heated. Serve with roasted potatoes.
6 to 8 servings


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1 (4 1/2-pound) rib-eye roast, trimmed*
2 tablespoons vegetable oil
1 (15-ounce) can tomato sauce
1/2 cup red wine
2 large tomatoes, chopped
1 medium onion, minced
4 garlic cloves, minced
1 tablespoon salt
1 tablespoon pepper
2 teaspoons chopped fresh or 1 teaspoon dried basil
2 teaspoons chopped fresh or 1 teaspoon dried oregano
1 (16-ounce) package red potatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup beef broth or water
Garnish: chopped fresh parsley


Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.

Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.

Bake, covered, at 325° for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.

Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450° for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.

Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.

*1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325° for 2 hours and 20 minutes or until tender.

Created date

May 2007