Saucy Italian-Style Pot Roast

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 15%
  • Fat: 5.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.3g
  • Carbohydrate: 36g
  • Fiber: 1.9g
  • Cholesterol: 65mg
  • Iron: 0.0mg
  • Sodium: 250mg
  • Calcium: 0.0mg


  • 1 medium onion, coarsely chopped
  • 1 (3-pound) lean beef rump roast
  • 1/4 cup all-purpose flour, divided
  • 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 1 medium-size green pepper, coarsely chopped
  • 1 (8-ounce) package presliced fresh mushrooms
  • 2 (14 1/2-ounce) cans Italian-style diced tomatoes, undrained
  • 2 teaspoons minced garlic (about 4 cloves)
  • 16 ounces spaghetti, uncooked
  • 3 tablespoons water


  1. Place onion in bottom of a 4-quart electric slow cooker; add beef roast. Sprinkle 2 tablespoons flour, oregano, salt, and crushed red pepper over roast. Add green pepper and next 3 ingredients to slow cooker. Cover and cook on low setting 8 hours or until roast is tender.
  2. When roast is done, cook spaghetti according to package directions, omitting salt and fat; drain well.
  3. While pasta cooks, remove roast from cooker, and slice diagonally across grain; keep warm. Combine remaining 2 tablespoons flour and water, stirring until smooth; add to sauce in cooker. Cook, uncovered, 10 to 15 minutes or until mixture is thickened. Serve meat and sauce over spaghetti.
Note: Sizes of slow cookers vary. Cut the roast in pieces to fit the shape of your slow cooker, if necessary.
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