Slow Cooker Italian Pot Roast
I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Ingredients
- 1 1/2 kilos beef roast
- 5 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, peeled, whole
- 1 teaspoon dried rosemary, or 2 fresh sprigs
- 4 stalks import celery, quartered
- 2 carrots, quartered
- 1 can whole peeled tomatoes
- 2 cups beef broth, fresh or from powder
- 1 cup red wine
- fresh parsley, chopped, for garnish
Instructions
- Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
- Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
- Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
- To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.
Notes
For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
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