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Italian-Style Pot Roast

  • 8servings
  • 185minutes
  • 650calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp. oil

  2. 1 boneless beef chuck eye roast (3 lb.)

  3. 2 small onion s, cut lengthwise in half, then sliced crosswise

  4. 2 cloves garlic , sliced

  5. 1/4 cup chopped fresh parsley , divided

  6. 2 cans (15 oz. each) great Northern beans , drained

  7. 1 can (28 oz.) diced tomatoes , drained

  8. 4 large carrot s, peeled, cut into 1-inch-thick slices

  9. 3/4 cup pitted kalamata olive s, cut in half

  10. 1 can (14 1/2 oz.) 25%-less-sodium beef broth

  11. 1/2 cup A. 1. Original Steak Sauce

  12. 1/4 cup KRAFT Grated Parmesan Cheese

  13. 4 cups hot cooked polenta

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. HEAT oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.

  3. RETURN meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.

  4. BAKE 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.

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