No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Italian Pot Roast

It takes only 15 minutes of prep to assemble this hearty, homey dish; let your slow-cooker do the rest.

  • prep: 15 mins
    total time: 6 hours 15 mins
  • servings: 8

advertisement

advertisement

Ingredients

  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 can whole tomatoes in puree (28 ounces)
  • 1 large onion, cut into 8 wedges
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
  • 3 pounds beef chuck roast, trimmed and halved crosswise
  • 4 garlic cloves, halved lengthwise
  • 1 1/4 pounds small white potatoes, scrubbed

Cook's Note

To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.

Directions

  1. Step 1

    With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.

  2. Step 2

    In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

  3. Step 3

    Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Source
Everyday Food, December 2004

advertisement

advertisement

Reviews (11)

  • 16 Feb, 2011

    I thought this was terrible. It was not a good combination of flavors. I will not be making this again.

  • 27 Sep, 2010

    I tried this meal last night and it was delicious! I made it in the crockpot and it was so easy! I recommend this meal to everyone!

  • 2 Mar, 2009

    Crockpot is the best way to do, you can also add carrots or frozen peas, makes for a hearty meal

  • 24 Feb, 2009

    Sissinghurst--Some folks don't have a crockpot to slow cook their foods in. I do agree with you it is a less expensive way to cook, but when you don't have the means this is a good alternative :D I mean, heck, if that's the case it would be cheaper to build a pit in the backyard and cook it that way...oui?

  • 24 Feb, 2009

    Forget about cooking in the oven or on the stove; forget the stove--it consumes too much electricity. Use the crock-pot method as directed. It's cheaper, more environmentally friendly, and the meat always turns out so tender. Less hassle.

  • 23 Feb, 2009

    Minicaretti--If you do it on the stove, I would cover the top of the pot with foil and then put the lid on. Don't peek too often as this will allow for vital heat to be lost therefore taking much longer to cook. Every time you open the lid to a pot on the stove or crockpot you lose 20 minutes of cooking time! I would cook for 3 hours and then check. Also, if you do it this way, use a diffuser.

    Cook on medium low to medium for roughly the same amount of time as a slow cooker. Can you do it in the oven?. My only concern with doing it on the stove is that the bottom may scorch from the direct heat. If you can, do it in the oven, this will eliminate the problem.

    I hope this helps :D

    Cher <3

  • 23 Feb, 2009

    can someone tell me how long should I cook this on a stovetop? thanks!

  • 23 Feb, 2009

    can someone tell me how long should I cook this on a stovetop? thanks!

  • 23 Feb, 2009

    We make a dish like this without the potatoes and serve it over pasta such as linguini or fetuccini, but it's especially good served with polenta which makes for a hearty and inexpensive meal. I always add some Italian seasoning as well as the rosemary.

  • 23 Feb, 2009

    My version of this is to also add one packet of any brand brown gravy powder mix. I just use a can of chopped tomatoes, no puree. I have also taken fresh tomatoes and pureed a couple in my vitamix, and then add one that is chopped. Very yummy.

  • 23 Feb, 2009

    This is a great dish. Instead of serving small white potatoes, try it with mashed potatoes seasoned with fresh grated Parmesean.