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Wednesday, February 17, 2010

Italian Pot Roast

I don't have any photos, but know that this was super good and probably the best pot roast I have ever eaten.

I got it from a Saving Dinner mailer. I did alter it a little bit (increased the veggies, mostly).

Italian Pot Roast

1 3-4 lb. beef chuck roast, trimmed
3 cloves garlic, minced
3 tbsp. olive oil
salt and pepper to taste
1 large onion, chopped
6-8 carrots, peeled and chopped
4-6 stalks celery, chopped (I would not put this in until the last hour next time)
1 1/2 c. red wine
1 can diced tomatoes
1 1/2 tsp. Italian seasoning (I don't buy this, so I just used a few shakes of basil, oregano, and parsley)

In a large skillet or pot, brown roast in oil on all sides. You aren't cooking it, just browning it. Season with salt and pepper to taste. Place roast in crock pot. In same skillet, saute garlic, onion, carrots, and celery (or skip this step for the celery and add directly to crock pot later), until onion is translucent. Place veggies in crock pot. Add red wine to skillet and scrape up the browned bits from the bottom of the pan. Let this simmer for about 5 minutes. Pour over the roast. Add tomatoes and seasonings.

Cover and cook on low about 7-8 hours, adding celery toward the end if you choose.

2 comments:

  1. Sounds good. We like to cook roast in golden mushroom or mushroom and garlic soup with a pack of onion soup mix. It makes great open faced sandwiches! Your's is probably much healthier though.

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  2. Anything with wine would be excellent. I love my crock pot, too.
    Jenn

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