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Italian Pot Roast (Slow Cooker)
Crafty Amanda originally posted this recipe in What's for Dinner September 2008.
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. (I just layered everything exactly as ordered here)
The recipe says to cover and cook on high about 6 hours and then remove and thinly slice. I cooked mine on low 8 hours instead. I scooped the majority of the rosemary off the top of the potatoes and discarded it. I separated the meat from the potatoes and put juice/gravy in a gravy boat. I served it with warm biscuits.
It smelled awesome all day and tasted wonderful. A fabulous comfort food!
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