Shelly's Recipe

ITALIAN POT ROAST - Crock Pot

Category: Roasts/Tenderloin - Beef

1 tbsp olive oil
1 (28 oz)can whole tomatoes in puree
1 1/4 lbs small white potatoes
1 large onion (cut into 8 wedges)
1 tsp dried rosemary and crumbled
3 lbs beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
Coarse salt and ground pepper

With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 tsp salt and 1 tsp pepper.

In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.

In a crock pot combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over. Serves 8