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Italian Pot Roast Recipe

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This recipe for Italian Pot Roast, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless beef bottom round roast (3 pounds)
1-1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
4-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon cornstarch
3 tablespoons cold water

Directions:
Directions:
1 In a Dutch oven coated with cooking spray, brown roast on all sides; drain.
Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for a 2-3/4 to 3-1/4 hours or until meat is tender.
2. Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. bring to a boil; cook and stir for a 2 minutes or until thickened. Slice beef; serve with gravy.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Nutrition Info: 1 serving - 183 calories, 7 g fat (2 g saturated fat) 82 mg cholesterol, 398 mg sodium, 2 g carbohydrate, 1 g fiber, 27 g protein.

I got this recipe from Taste of Home by Karen Schultz Breda
01/28/09 - This recipe is excellent.

 

 

 

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