Italian Roast with Polenta

Serves: 7
Total Calories: 800


1 (8-ounce) can tomato sauce
(1 1/4-ounce) package pasta sauce mix, divided
3 pounds beef tri-tip roast or flank steak
2 teaspoons olive oil
1/2 onion, chopped
3 carrots, peeled and chopped
1 (14 1/2-ounce) can Italian-style diced tomatoes
Parmesan Polenta:
4 cups reduced-sodium chicken broth
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese


Italian Roast with Polenta:
In a large slow cooker, stir together tomato sauce and half of sauce mix; set aside. Rub roast with remaining sauce mix. Heat olive oil in a large skillet over medium-high heat; brown roast on all sides. Remove roast to a large slow cooker. Add onion and carrots to the same skillet; cook until soft. Remove skillet from heat; stir in tomatoes. Pour onion mixture over roast in slow cooker. Cover and cook on low setting for 8 hours, or until roast is tender. To serve, divide Parmesan Polenta among dinner plates. Top with slices of roast and a generous spoonful of sauce.

Parmesan Polenta:
In a saucepan over medium-high heat, bring broth to a boil. Add cornmeal; cook until thickened, stirring frequently. Reduce heat to low. Stir in cheese; cover and cook for 5 minutes.

Tip: For just a hint of garlic flavor, slice a garlic clove in half and rub the insides of individual wooden salad bowls.

Nutritional Facts:

Serves: 7
Total Calories: 800
Calories from Fat: 178

This Italian Roast with Polenta recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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