Crock Pot Italian Pot Roast |
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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 6 |
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A delicious way to make regular pot roast more interesting. Make sure you buy the canned tomatoes whole AND in puree. Ingredients:
1 lb small white potatoes |
1 tablespoon olive oil |
4 garlic cloves, halved lengthwise |
3 lbs beef chuck roast |
1 tablespoon fresh rosemary (or 1 teaspoon dried) |
1 large onion, cut into wedges |
1 (28 ounce) can whole tomato puree |
salt |
pepper |
Directions:
1. Cut 4 slits in the beef roast and stuff the slits with half the garlic.
2. Generously season the beef with salt and pepper.
3. In a large skillet, heat oil over high heat, swirling to coat the pan.
4. Place beef roast in pan, brown on all sides, about 5 minutes.
5. Combine the beef, onion, potatoes, tomatoes in puree, rosemary and remaining garlic in a 5-quart Crock pot.
6. Cover, cook on high setting until meat is tender, about 6 hours.
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