Italian Pot Roast
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My house smells way too good right now for me to keep this to myself.
Slow Cooker Italian Pot Roast
Ingredients
1 3- to 4-pound boneless beef chuck pot roast
2 tablespoons olive oil
Pasta Sauce {I make my own, but a jar of your favorite Italian sauce should do just fine}
1/2 cup dry red wine or water {I strongly recommend using the wine. It makes a big difference.}
3 Beef-Flavor Bouillon Cubes
6 medium redskin potatoes, quartered (about 1 pound)
1 1/2 cups sliced zucchini
1 large onion, cut into wedges
Preparation
In large skillet, over high heat, brown beef roast on both sides in hot oil.
Remove roast from skillet; reserve beef juices.
Place vegetables in bottom of cooker. Top with roast; pour beef juices, 1 cup pasta sauce, wine and bouillon cubes over vegetables and roast.
Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter; cover with foil to keep warm. Reserve 1 cup juices.
In medium saucepan, combine reserved juices and remaining pasta sauce. Heat through. Serve with roast and vegetables.
Preparation Time
30 minutes
Cook Time
6 to 7 hours
Serves
Makes 6 servings
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