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Italian Pot Roast

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Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor.

Source: Everyday Food, December 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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166
  • deetzguitar
    14 JUL, 2017
    Made this and loved it, and the liquid base (I added Beef Stock) was excellent for dipping bread into. I had to use Italian seasoning since I did not have just Rosemary. It was good but I wonder if the other Italian herbs might be too strong. Next time I will use only Rosemary and I am going to try a Beef Brisket instead.
    Reply
    • deetzguitar
      15 JUL, 2017
      I just wish the recipe included what size "Crock Pot' to use as I have over filled my medium size pot making this. I just used the broth and cooked a 2nd batch of vegetables since the 1st pot was overfilled.
  • blankenshiprd
    23 OCT, 2015
    Delicious meal! I added carrots and ate over white rice. Will make again.
    Reply
  • kmarcene
    16 FEB, 2011
    I thought this was terrible. It was not a good combination of flavors. I will not be making this again.
    Reply
  • Bethaniejo8
    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!
    Reply
  • terrigirl
    2 MAR, 2009
    Crockpot is the best way to do, you can also add carrots or frozen peas, makes for a hearty meal
    Reply
  • cheryl_lee
    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?
    Reply
  • Sissinghurst
    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.
    Reply
  • cheryl_lee
    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
    Reply
  • minicaretti
    23 FEB, 2009
    can someone tell me how long should I cook this on a stovetop? thanks!
    Reply
  • minicaretti
    23 FEB, 2009
    can someone tell me how long should I cook this on a stovetop? thanks!
    Reply

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