Mary Ann Esposito’s Slow Cooker Italian Pot Roast

Looking for something to make ahead for the holidays? How about this slow cooker Italian style pot roast? No slow cooker? Cook the roast in a heavy-duty pan in a 300F oven until fork tender for several hours.

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Slow Cooker Italian Style Pot Roast

INGREDIENTS

2 1/2 teaspoons salt

1-teaspoon coarse black pepper

2 teaspoons dried oregano

2 1/2 pounds boneless chuck roast

2 tablespoons olive oil

1 medium onion, coarsely chopped

1 large carrot, coarsely chopped

2 cloves garlic minced

1 cup dry red wine

3 cups diced tomatoes

1 sprig fresh rosemary

2 sprigs fresh basil

2 sprigs fresh flat leaf parsley

DIRECTIONS

Mix the salt, pepper and oregano together and rub all over the roast. Set aside.

Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it locks in juices and flavor.

Transfer roast to the slow cooker or heavy-duty oven roaster. In the same skillet used to brown the roast, cook the onion, carrot and garlic until the mixture is soft, then add them to the slow cooker or oven roaster,

Combine the wine and tomatoes in a bowl and add to the slow cooker or oven roaster.

Tie the rosemary, basil and parsley together with kitchen string and add to the slow cooker or roaster. Mix the ingredients well. Cover and cook in slow cooker for 4-5 hours on high or 6 to 8 hours on low. For the oven roaster, cover with heavy-duty foil and cook 3 to 4 hours or until fork tender.

When cooked, transfer the meat to a cutting board; cover and allow to sit for 20 minutes. Cut into slices and return the meat to the slow cooker or oven roaster just to reheat. Serve hot with some of the sauce. Sauce is also good over pasta or rice. Serves 6.

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