Pot Roast Italiano

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IngredientsPot Roast Italiano

  • 3 pounds boneless beef chuck pot roast
  • 2 tablespoons cooking oil
  • 1 8 ounce can stewed tomatoes
  • 1 8 ounce can of pizza sauce
  • 2 teaspoons Worcestershire sauce
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano crushed
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon pepper
  • 1 cup fresh sliced mushroom or 4 ounce can drained
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 (8 ounce) package egg noodles cooked


  1. In Dutch oven, brown roast on all sides in hot oil.  In bowl, combine tomatoes, pizza sauce, cheese, Worcestershire, garlic, salt, oregano and pepper.
  2. Pour sauce over meat.  Cover and simmer over medium heat for 2 hours or until meat is tender.
  3. Add mushrooms and simmer covered for 5 minutes.
  4. Remove from pan and keep warm.
  5. Skim fat from pan juices.  Measure pan juices.
  6. Add water if necessary to make 3 cups liquid.  Return to pan.
  7. Blend cornstarch and cold water. Stir into pan juices.
  8. Cook and stir until thick and bubbly.
  9. Serve over sliced roast and egg noodles.
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