Italian-Style Pot Roast

  • Prep15 min.
  • Total2 hr. 15 min.
  • serv 8

Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results!

POSTED IN: Dinner, Tomato Sauce


  • 2

    tablespoon vegetable oil

  • 4

    pound boneless beef bottom round (rump) roasts or beef chuck pot roast

  • 1

    jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Tomato, Basil & Garlic Italian Sauce

  • 6

    medium potatoes, cut into quarters

  • 6

    medium carrots, cut into 2-inch pieces


    • 1

      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.

    • 2

      Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.

    • 3

      Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.

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