Pot Roast with an Italian Twist

Pot Roast with an Italian Twist


37 people made this

About this recipe: This dish takes a little while to make, but it's really worth it! A beef joint is simmered with mushrooms in a well-flavoured tomato sauce, before being served over freshly cooked pasta.

Rhoda McIntosh

Serves: 8 

  • 1.5kg boneless beef rump roast
  • 2 tablespoons vegetable oil
  • 1 (400g) tin whole plum peeled tomatoes
  • 350g pizza sauce
  • 40g grated Parmesan cheese
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 225g fresh mushrooms, sliced
  • 3 tablespoons cornflour
  • 3 tablespoons water
  • 340g egg pasta

Prep:20min  ›  Cook:2hr40min  ›  Ready in:3hr 

  1. Heat a large saucepan over medium-high heat and brown the meat on all sides.
  2. In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat every 30 minutes.
  3. Remove meat from pan and cool slightly. Skim fat from pan juices. Measure juices and add enough water to make 1.5 litres liquid. Return liquid to pan. Blend cornflour and 3 tablespoons cold water; stir into pan juices. Cook and stir until thickened and bubbly.
  4. Slice meat thinly against the grain. Return meat to pot and add mushrooms. Simmer for 30 minutes longer.
  5. Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot pasta and pour some sauce over. Pass remaining sauce.

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