Pot Roast with an Italian Twist

    (40)
    3 hours

    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.


    37 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (27)

    by
    26

    I only had a few items in my pantry and went in search of something I could make with crushed tomatoes and a pot roast... well this recipe made it to the top of the list because it sounded so darned good. Well, not only did it satisfy the ingredient search, but the tummies of me, my fiance and his hard-to-please-teenager son. If a 15-year-old asks for you to make it again, you know it was a hit! So, thanks for this recipe. I altered this to a crock-pot version, and skipped the corn starch phase. By making it in the crock pot, it's now a quick and easy meal and it's ready when everyone is back from work. I also served it more like a pot roast and served it with a side dish of elbow macaroni and used the sauce from the crock pot as it's gravy and then had some hard italian bread and it was totally yummy!  -  05 Apr 2009  (Review from Allrecipes US | Canada)

    by
    18

    I put a 3.75 pound chuck roast in a slow cooker and cooked it for 2 1/2 hours on high and 2 hours on low. It was very tender and soooo delicious! I also made spaghetti with the left overs and it was great. I also took slices of the roast, put them on kaiser rolls, and melted slices of mozzarella in the oven. Awesome leftovers! Will be making this again when I have a busy day and will probably cook it for 8 hours on low next time.  -  10 Jan 2011  (Review from Allrecipes US | Canada)

    by
    12

    Definitely a make-again. Slicing up the cooked meat and returning it to the pot is key. I served it with mashed potatoes and veggies instead of noodles.  -  04 Apr 2009  (Review from Allrecipes US | Canada)

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