Italian Style Pot Roast

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It’s Valentine’s day and it’s  -30 degrees outside, so I busted out the cupcake apron, and made a classic, delicious pot roast in a crock pot but this time decided to enhance it with some fresh, hearty Italian flavors. This recipe will leave you satisfied for multiple days.

Italian Style Pot Roast

Wedge garlic cloves into the pot roast meat to enhance flavor.

Italian Style Pot Roast

season your pot roast meat generously w salt and pepper, then sear on all sides for five minutes

Italian Style Pot Roast

This italian style pot roast is ready to go into the crock pot for six hours on high.

Italian Style Pot Roast

This Italian Style Pot Roast will warm you on a -32 degree day.

Italian Pot Roast
Author: 
Recipe type: Pot Roast
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
It's -30 degrees outside, so I made a classic, delicious pot roast in a crock pot but this time decided to enhance it with some fresh, hearty Italian flavors. This recipe will leave you satisfied for multiple days.
Ingredients
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 can whole san marzano tomatoes in puree (28 ounces)
  • 1 large onion, cut into 8 wedges
  • 2-3 carrots chopped into large chunks
  • 2-3 celery stalks chopped into large chunks
  • ½ cup red wine
  • ½ cup vegetable broth (or beef broth)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
  • 3 pounds beef chuck roast, trimmed
  • 4 garlic cloves, halved lengthwise
  • 1¼ pounds small white potatoes, scrubbed
Instructions
  1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1½ teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
  2. In a 5-quart slow cooker, add to bottom of the crock pot ½ cup of veggiebroth and half the veggies and potatoes, then add beef, rest of the veggies and potatoes, tomatoes (with puree), rosemary, and remaining garlic, pour red wine on top and season top layered veggies with ¼ tsp of salt and ¼ tsp of pepper. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
  3. Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. Then add meat back to crock pot and serve. Goes well with a side of rice.

 

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