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)
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.
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).
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.
Recipe by A Day in the Bite at https://www.adayinthebite.com/italian-style-pot-roast/