Pot Roast Italian Style by Rose

Rose Rauhauser


My Grandmother Lucia used to make this and there isn't a recipe, this is what I remember. It's a great way to get your kids to eat carrots without them knowing. Enjoy

pinch tips: How to Use a Meat Thermometer



4 or more


1 Hr


2 Hr


5 lb
pot roast (i use rump roast)
1 large
vidalia onion chopped
stalks of celery chopped fine
or more large size carrots chopped small
1 can(s)
(28 oz.) italian plum tomatoes with basil
1 can(s)
(15 oz.) tomato paste
1 can(s)
(12 or 15 oz.) tomato sauce
or more large fresh basil leaves chopped
olive oil for sauteeing
1 c
dry red wine
6 clove
garlic, minced

Directions Step-By-Step

Use a very large pot. Chop all of your ingrediants and saute in the olive oil on low heat. Remove from pan and set aside. Saute the pot roast in a little more olive oil just until slightly browned. Add all ingrediants back into pot. Open your tomatoes and paste and sauce, puree until smooth and add to the pot with basil leaves and dry red wine, mix and cover pot on low heat for 2 hours. Remove the pot roast and cover. All the vegetables in the pot must be pureed in a blender or food processor. In the meantime prepare 1 lb. of pasta, I use rotelle or capellini. The sauce is for the pasta and for on top of the meat after it is sliced. The kids never even know that the carrots and celery are pureed and are the sauce. Put grated cheese on the top and serve.

About this Recipe

Course/Dish: Beef, Pasta, Other Sauces, Roasts
Regional Style: Italian
Other Tag: Healthy