Italian Beef Pot Roast

  • Yield: 12 servings

"As a young bride, I searched for tasty and dependable recipes. The compliments for dish have been unceasing throughout the years of my marriage."


1 beef chuck pot roast (3-4 pounds)
1/2cup all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons olive oil
1/2teaspoon dried oregano
2 medium-size onions, sliced
1 beef bouillon cube
1cup hot water


  1. Cut beef into bite-size pieces and dredge in flour that has been seasoned with salt and pepper.
  2. Heat olive oil in a medium-size pot and brown the meat. Add onions and oregano.
  3. Dissolve bouillon cube in the hot water and pour half of the bouillon into the pot. Add the remainder as needed.
  4. Cover and simmer for 2 hours, or until tender. Serve over garlic-buttered noodles.

Tips From Our Test Kitchen: For a more intense Italian flavor, add more oregano and several cloves of minced garlic. Sprinkle with grated Parmesan cheese.

Recipe by Ruth Augustin, Highland, Ill.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 190
  • Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 4g
  • Cholesterol 70mg
  • Sodium 190mg
  • Potassium 220mg
  • Carbohydrate 6g
  • Fiber 0g
  • Sugars 1g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 15%