Italian Pot Roast

If you like this article, please share it with your friends!

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

If you like this article, please share it with your friends!