Italian Style Pot Roast

Italian Style Pot Roast

20 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    2 h 40 m
  • Ready In

    2 h 50 m
Rhoda McIntosh
Recipe by  Rhoda McIntosh

“If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles.”

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Adjust Servings

Original recipe yields 6 to 8 ervings



  1. Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  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 each half hour.
  3. Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till 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 noodles, and pour some sauce over. Pass remaining sauce.

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Reviews (20)

Rate This Recipe


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!



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.

Kim G.

Kim G.

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.

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Amount Per Serving (8 total)

  • Calories
  • 742 cal
  • 37%
  • Fat
  • 42.9 g
  • 66%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 44.8 g
  • 90%
  • Cholesterol
  • 182 mg
  • 61%
  • Sodium
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet



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Beef Pot Roast


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Brasato Stile Italiano (Pot Roast Italian Style)