Italian Pot Roast

Slow Cooker Italian Pot Roast


3 lb beef chuck roast, trimmed and halved crosswise

1.5 lbs small white potatoes (I used golden potatoes)

1- 28 oz. can tomatoes in puree (I used diced canned tomatoes)

1 large onion, cut into 8 wedges

4 garlic cloves, halved lengthwise

1 tbsp olive oil

1 tbsp fresh rosemary (or 1 tsp dried)

salt and pepper

With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1.5 tsp salt and 1 tsp pepper. in a large skillet, heat oil over high heat, swirling to coat the bottom of the pan. Cook beef until browned on all sides, about 5 minutes.

In a 5 quart slow cooker, combine beef, onion, potatoes, tomatoes with puree, rosemary and remaining garlic. (layer everything exactly as ordered here)

The recipe says to cover and cook on high about 6 hours and then remove and thinly slice. Alternatively on low 8 hours instead. Separate the meat from the potatoes and put juice/gravy in a gravy boat. Serve it with warm biscuits.

Gonna try this one on Sunday, more to come later on how it turned out!