Slow Cooker Italian Pot Roast
Feb. 16th, 2018 11:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaSlow Cooker Italian Pot Roast
https://thelemonbowl.com/slow-cooker-italian-pot-roast/
“Slow Cooker Italian Pot Roast comes together in minutes and will permeate your house with the aromas of rosemary, garlic and red wine while it cooks.”
This is cooked in slow cooker, which makes the meat absorb the flavors more. Slow cooker also makes this super tender, a quality we all love in our meat dishes.
Servings: 8 servings Calories: 366 kcal
Author: Liz DellaCroce
Ingredients
3 lb beef roast chuck will produce the most tender result
5 teaspoons salt divided
1 teaspoon pepper
1 tablespoon olive oil
4 cloves garlic peeled left whole
2 sprigs fresh rosemary
4 celery stalks quartered
2 carrots peeled and quartered
32 ounce can whole peeled tomatoes
2 cups beef broth
1 cup dry red wine or additional beef broth
fresh parsley to serve
Instructions
1. Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.
2. Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.
3. Heat a Dutch oven or large pan over high heat (or insert of Slow Cooker with Stove Top Browning) then add olive oil.
4. Sear beef roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker if you didn’t use the stove-top-safe slow cooker insert.
5. Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.
6. Heat on Low for 8 Hours.
7. To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork or slice against the grain. Serve with vegetables on the side and fresh parsley.
https://thelemonbowl.com/slow-cooker-italian-pot-roast/
“Slow Cooker Italian Pot Roast comes together in minutes and will permeate your house with the aromas of rosemary, garlic and red wine while it cooks.”
This is cooked in slow cooker, which makes the meat absorb the flavors more. Slow cooker also makes this super tender, a quality we all love in our meat dishes.
Servings: 8 servings Calories: 366 kcal
Author: Liz DellaCroce
Ingredients
3 lb beef roast chuck will produce the most tender result
5 teaspoons salt divided
1 teaspoon pepper
1 tablespoon olive oil
4 cloves garlic peeled left whole
2 sprigs fresh rosemary
4 celery stalks quartered
2 carrots peeled and quartered
32 ounce can whole peeled tomatoes
2 cups beef broth
1 cup dry red wine or additional beef broth
fresh parsley to serve
Instructions
1. Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.
2. Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.
3. Heat a Dutch oven or large pan over high heat (or insert of Slow Cooker with Stove Top Browning) then add olive oil.
4. Sear beef roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker if you didn’t use the stove-top-safe slow cooker insert.
5. Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.
6. Heat on Low for 8 Hours.
7. To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork or slice against the grain. Serve with vegetables on the side and fresh parsley.
