Slow Cooker Italian Pot Roast
Description
This pot roast has many Italian herbs and seasonings and a rich, tomato based sauce. Serve it with your choice of potatoes, rice or egg noodles.
Ingredients
2-1/2 - 4 lb. boneless top round beef roast
salt and pepper, to taste
2 T. olive oil, plus more as needed
3 - 4 carrots, cut into chunks
1 c. diced white or yellow onion
2 stalks celery, diced
1 T. minced garlic
3 - 4 carrots, cut into chunks
1/2 c. medium to full-bodied red wine
1 can fire roasted diced tomatoes
8 oz. can tomato sauce
1 c. low-sodium beef broth/stock
2 T. Dijon mustard
2 t. Worcestershire sauce
2 t. dried rosemary leaves
1 t. dried thyme
1 t. dried basil
1/2 t. salt
1/4 t. black pepper
1 bay leaf
fresh Italian parsley, for garnish
Directions
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Season both sides of roast with salt and pepper.
Pour olive oil in a large skillet; place over medium-high heat; add roast; sear for a few minutes per side, or until nicely browned. Remove from heat; transfer to a 6 quart slow cooker. Scatter the carrots around the roast.
Return skillet to heat; add olive oil, if necessary. Add onion, celery and garlic; cook and stir for several minutes; add red wine; cook, stirring to deglaze the pan for 1-2 minutes; transfer contents of the skillet to the slow cooker with the roast. Pour the diced tomatoes and tomato sauce around the roast.
Whisk together the beef broth, Dijon mustard and Worcestershire sauce in small bowl; pour the mixture around the roast.
Sprinkle rosemary, thyme, basil, salt and pepper over the roast; place a bay leaf into the sauce mixture.
Cover; cook on High 4 - 5 hours or on Low 7 - 8 hours.
Remove from slow cooker to a platter; slice against the grain.
Serve, cut into chunks or shredded with the carrots and sauce and garnished with fresh parsley, if desired.
6-8 servings.