Italian Pot Roast

  • Layla207 Posted: 12/21/10
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    We really loved it. It was close enough to traditional pot roast to be comforting but different enough to be interesting.

  • TXVolsfan Posted: 10/31/10
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    OMG this is good, though I did add about 3 tsp of minced garlic, how can it be italian w/o garlic? My husband could not get enough, had it for sunday lunch the next day during football.

  • AmandaGA Posted: 10/02/10
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    This was delicious and super easy but we decided a better name for it was "Pot Roast Spagehetti Sauce". I used portobello mushrooms, served over rice (would have used pasta if we hadn't had that the night before), and sprinkled it with parmesean cheese because I felt like it needed one more layer of flavor.

  • csbunten Posted: 10/09/10
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    Made this for company and everyone loved it! We served it with mashed potatoes instead of tortellini. I forgot to add the tomato paste but I'm glad I did. I think it made the sauce more gravy-like and less spaghetti-saucey.

  • AmandaSM Posted: 11/12/10
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    This was really good, will be making it again for easy weeknight dinner. Next time will add garlic.

  • lesliedee80 Posted: 11/14/10
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    Nothing spectacular

  • nikkiev Posted: 11/04/10
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    This was a nice change from my normal pot roast recipe - my family loved it! My daughter doesn't care for the side that was recommended so I served it with buttered egg noodles that were sprinkled with basil, fresh ground pepper and parmasean cheese. It was SO good that my entire family asked for this again!

  • BridgetKraev Posted: 11/02/10
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    It was a really wonderful dish. I really haven't had much luck with slow cook recipe but this was wonderful.

  • razmatazkim Posted: 12/11/10
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    This recipe was a huge hit in our home. Very easy to put together. I've done it in the crock pot and baked it in the oven at 350 for 3 hours. The second time I made it, I bought a larger roast, shredded the leftover meat and combined with the remaining sauce & froze it. The next week, I grabbed some sub rolls & provolone cheese for italian pot roast subs.....YUMMY!!

  • Mccombss Posted: 01/29/11
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    Fantastic recipe and so simple. I served with egg noodles. I will use this instead of my regular pot roast recipe. I made this for my inlaws and they loved it.

  • Noelle Posted: 04/18/11
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    So yummy. very flavorful. great change from same old pot roast. I added few more spices and garlic. I also added about a tablespoon of Worcestershire sauce. i used probably only about one tablespoon of tomato paste. Served over noodles. Family loved it

  • chef1greg Posted: 07/23/11
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    This is a very good dish. Extremely easy to make and adds a twist to the normal Sunday roast. Will definitely make it again.

  • KMontford52 Posted: 12/24/11
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    I LOVED this recipe, nice change! Went well with recommended side. Gravy could be a little thick, I will remember to loosen it the next time.

  • LovesToEat77 Posted: 01/08/12
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    This is very good when you have the time to make it. I only used half of the onion soup mix and dumped a little water in too (I feared it would be too salty). I had it in the crock pot for 8 hours and the meat got so tender that it was all shredded up instead of in chunks (still delicious though). I will definitely make it again...maybe add potatoes next time:-)

  • JasonBurn Posted: 01/17/12
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    Everyone enjoyed this simple pot roast. I put this in the crock pot before leaving for work and could smell it before opening the front door when I got home. We served with green beans an some rice to soak up the gravy. The recipe did not require the 40 minutes to thicken the gravy. Ours was ready in 10. Next time I'll add some fingerling potatoes. We used a 3 pound roast, so thre was plenty of liquid. Yummy change to the standard pot roast.

  • LindaThiel Posted: 02/01/12
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    This was the best pot roast I have ever had. I did not have fresh mushrooms so I decided to just add a can when making the sauce. I forgot and did not even miss them. I started it late in the day so I cooked it on high for three and a half hours and it was so tender you could cut it with a fork. I served it over spaghetti and we will try the leftovers with mashed potatoes tonight. Can't wait. My husband almost licked his plate clean.

  • AngieGH Posted: 02/23/12
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    So easy and good ! Did add a little Emerils to the meat before browning, doubled the amount of fresh mushrooms, then a little Marsala and balsamic vinegar to the gravy while it simmered. Served over rice. Made for company, they loved it !

  • JeanineF Posted: 04/10/12
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    Highly recommend! Wonderful variation on the traditional pot roast. Cooked on high in slow cooker for 5-6 hours, and the meat fell apart. I have fixed it twice for company, and it has been a big hit both times with requests for recipe. I made it with baby portabellas and served with fingerling potatoes, green beans, and green salad made with mandarin oranges, green onions, and maple sugared pecans and a dijon vinagarette dressing.

  • bethputman Posted: 03/20/13
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    Excellent!! I seared the meat the night before and added all the ingrdients minus the mushrooms and starch and let it all sit in the refrigerator over night. I added the mushrroms an hour before serving and it was delicious. I think the extra time to marinate really added flavor to the dish. I served with mashed potatoes as well.

  • Beverlycarlson Posted: 03/17/13
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    Love this pot roast - the only one I make - only addition is fresh minced garlic and today I've added some large chopped carrots. I also make the side every time! Easy and wonderful

  • Julesannie Posted: 10/20/12
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    This is the best pot roast I have had, hands down!!! I super duper recommend it!!! I used Wondra to thicken, only difference! Love love love!!!

  • amyjoy622 Posted: 01/21/13
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    This was incredibly tasty but next time I'll use less packaged soup mix because it was a bit too salty for us. I also cooked it in the dutch oven for 4 hours at 275. Then I mixed in the cornstarch with some added Beef Broth. I'll make this again!

  • annonomous Posted: 12/22/13
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    sooo good I cooked I slow cooker 6 hs. added garlic.

  • MelissaStu Posted: 12/01/13
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    I didn't allow myself enough time to cook this recipe on low for 8 hours; so, I cooked it on low for 2 hours and high for about 3.5 hours. It was still great! In fact, the meat kept it's structure and was both tender and easy to chunk (rather than shred), which I prefer. The gravy didn't take 40 minutes ... maybe 15-20 minutes. When I served the meal (to company), I put the meat in a dish and covered it with a little sauce to keep it moist and then put the rest of the sauce in a boat and served it as tomato gravy with mashed potatoes. Before the main event, I served a field greens salad with gorgonzola, candied walnuts, Bosc pear and a homemade Dijon vinaigrette. With the meal, I served an Italian round loaf (Safeway, $3.99). Dessert was Safeway-brand cherry and mascarpone gelato. It was a hit! My friend said it was better than anything she could have ordered at a restaurant :) Thank you for a great recipe and for all the great reviews. They were really helpful!

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