Crock Pot Italian Pot Roast
"A delicious way to make regular pot roast more interesting. Make sure you buy the canned tomatoes whole AND in puree."
- Ready In:
- 6hrs 15mins
- Ingredients:
- 9
- Serves:
-
5-6
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
- Cut 4 slits in the beef roast and stuff the slits with half the garlic.
- Generously season the beef with salt and pepper.
- In a large skillet, heat oil over high heat, swirling to coat the pan.
- Place beef roast in pan, brown on all sides, about 5 minutes.
- Combine the beef, onion, potatoes, tomatoes in puree, rosemary and remaining garlic in a 5-quart Crock pot.
- Cover, cook on high setting until meat is tender, about 6 hours.
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RECIPE SUBMITTED BY
Zanna_409104061
Dallas, TX
I have taught myself how to cook since college and my advice about cooking is to keep practicing, try all sorts of cookbooks and different recipes, and don't be afraid to fail--you'll always learn something from it (of course, I'm a teacher so it makes sense that I believe that). I moved to Dallas 3 years ago and I love the ready availability of genuine Mexican food in the area. It's the one kind of cuisine I've never tried to make myself because the restaurants in my area are so good. I love movies, music from the 70's and 80's, animals, and beautiful weather.
