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

Steps

1. Season both sides of roast with salt and pepper.
2. 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.
3. 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.