Slow Cooker Italian Style Pot Roast
- Prep Time: 40 minutes
- Cooking Time: 4 to 5 hours
- Serves 6
- 3 cups diced Backyard Farms Tomatoes on the Vine
- 2½ teaspoons salt
- 1 teaspoon coarse black pepper
- 2 teaspoons dried oregano
- 2½ pounds boneless chuck roast
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 cloves garlic minced
- 1 cup dry red wine
- 1 sprig fresh rosemary
- 2 sprigs fresh basil
- 2 sprigs fresh flat leaf parsley
Mix the salt, pepper and oregano together and rub all over the roast. Set aside.
Heat the oil in a large skillet and brown the roast well on all sides. This step is very important because it locks in juices and flavor. Transfer roast to the slow cooker or heavy-duty oven roaster.
In the same skillet used to brown the roast, cook the onion, carrot and garlic until the mixture is soft, then add them to the slow cooker or oven roaster.
Combine the wine and tomatoes in a bowl and add to the slow cooker or oven roaster.
Tie the rosemary basil and parsley together with kitchen string and add to the slow cooker or roaster. Mix the ingredients well, cover and cook in slow cooker for 4 to 5 hours on high, or 6 to 8 hours on low. For the oven roaster, cover with heavy-duty foil and cook 3 to 4 hours or until fork tender.
When cooked, transfer the meat to a cutting board; cover and allow to sit for 20 minutes. Cut into slices and return the meat to the slow cooker or oven roaster just to reheat. Serve hot with some of the sauce.
Tip: the sauce is also great over pasta or rice!
Recipe courtesy of Mary Ann Esposito of Ciao Italia