Italian-Style Pot Roast

Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.

Preparation time

  • Prep Time 20min.
  • Total Time 3hr. 5min.
  • Servings 8 servings


  • 2 tsp. oil
  • 1 boneless beef chuck eye roast (3 lb.)
  • 2 small onions, cut lengthwise in half, then sliced crosswise
  • 2 cloves garlic, sliced
  • 1/4 cup chopped fresh parsley, divided
  • 2 cans (15 oz. each) great Northern beans, drained
  • 1 can (28 oz.) diced tomatoes, drained
  • 4 large carrots, peeled, cut into 1-inch-thick slices
  • 3/4 cup pitted Kalamata olives, cut in half
  • 1 can (14.5 oz.) 25%-less-sodium beef broth
  • 1/2 cup A.1. Original Sauce
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 4 cups hot cooked polenta


  1. Heat oven to 350ºF.
  2. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat, cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings, cook and stir 5 min. or until onions are crisp-tender. Remove from pan.
  3. Return meat to Dutch oven, top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce, pour over meat. Cover.
  4. Bake 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.