Italian-Style Pot Roast
Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results!
Ingredients
2 tablespoons vegetable oil
4 pounds boneless beef bottom round (rump) roast or beef chuck pot roast
1 jar (24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce
6 medium potato, cut into quarters
6 medium carrot, cut into 2-inch pieces
4 pounds boneless beef bottom round (rump) roast or beef chuck pot roast
1 jar (24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce
6 medium potato, cut into quarters
6 medium carrot, cut into 2-inch pieces
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.
Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.
Italian-Style Pot Roast
Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results!
Directions
Print
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.
Ingredients
2 tablespoons vegetable oil4 pounds boneless beef bottom round (rump) roast or beef chuck pot roast1 jar (24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce6 medium potato, cut into quarters6 medium carrot, cut into 2-inch pieces
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