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  1. Tuscan Pot Roast

Tuscan Pot Roast

03:00:00 12 servings, 1/12 recipe (232 g) each
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3 2 Reviews
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12 servings, 1/12 recipe (232 g) each

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  • Pat meat dry with paper towel. Coat evenly with 2 Tbsp. flour. Heat Dutch oven or large deep skillet on medium heat. Add 2 Tbsp. dressing and meat; cook meat 2 to 3 min. on each side or until browned on both sides. Remove meat from pan; set aside.
  • Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan. Add garlic; cook 1 min. or until fragrant, stirring occasionally. Add tomatoes, reserved tomato liquid and Italian seasoning; stir.
  • Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning occasionally. Transfer meat to cutting board; cover to keep warm. Spoon vegetables onto platter, reserving meat juices in pan.
  • Mix remaining flour and water; gradually whisk into juices in pan. Cook and stir on medium heat 3 to 5 min. or until thickened. Slice meat across the grain; place on platter with vegetables. Serve with gravy.

Serving Suggestion

Serve with hot cooked pasta.

Creative Leftovers

Cool, then refrigerate any leftover meat. Enjoy the next day in sandwiches made with sliced Italian bread.


  • 12 servings, 1/12 recipe (232 g) each

Nutritional Information

Serving Size 12 servings, 1/12 recipe (232 g) each
Calories 270
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 70mg
Sodium 190mg
Carbohydrate 9g
Dietary fibre 2g
Sugars 3g
Protein 26g
Vitamin A 45 %DV
Vitamin C 40 %DV
Calcium 2 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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