Italian Pot Roast Recipe

Italian Pot Roast is an amazingly delicious side dish which you will enjoy with your family and friends. If you loved it, do share it with your friends also!


MethodMain Ingredient


 Dried mushrooms1 Ounce (5 Large Ones)
 Hot water1 Cup (16 tbs)
 Olive salad/Salad oil2 Tablespoon
 Onions2 Large, chopped
 Chuck roast4 Pound
 Salt1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Garlic4 Clove (20 gm) (Minced/Mashed)
 Canned tomato sauce8 Ounce (1 Can)
 Pitted ripe olives1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3285 Calories from Fat 1112

% Daily Value*

Total Fat 127 g195.8%

Saturated Fat 34.4 g172.2%

Trans Fat 0 g

Cholesterol 979.9 mg

Sodium 5546.5 mg231.1%

Total Carbohydrates 112 g37.3%

Dietary Fiber 17.8 g71.4%

Sugars 37 g

Protein 412 g824.9%

Vitamin A 20% Vitamin C 115.6%

Calcium 49.4% Iron 229.2%

*Based on a 2000 Calorie diet


Wash the mushrooms and soak them in 1 cup hot water for at least 30 minutes (or as long as overnight in the refrigerator).
Drain, discarding soaking liquid, and slice in 1/4-inch strips, removing any hard stems.
Heat 2 tablespoons oil in a large frying pan which has a cover, or a Dutch oven.
Add onions and cook, stirring, until golden; remove with a slotted spoon and reserve.
Sprinkle meat with salt, pepper, and ginger.
Brown slowly on both sides in the oil remaining in the pan.
Distribute the onion and garlic around the meat, cover, and cook over very low heat for 1 hour.
After 1 hour, add the mushrooms, tomato sauce, and olives.
Cover and simmer 1 to 2 hours longer (the meat probably will be tender after about 1 hour, but will improve in flavor with further cooking).
Skim off any excess oil.