Slow Cooker Italian Pot Roast-made with home grown tomatoes but can use canned

 

Slow Cooker Italian Pot Roast

Ingredients

3 pound beef roast (chuck will produce the most tender result)

5 teaspoons kosher 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

3 cups beef broth

fresh parsley (to serve)

 

Instructions

 Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.

1 three pound beef roast

• Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.

1 teaspoon pepper

• Heat a Dutch oven or large pan over high heat then add olive oil.

1 tablespoon extra virgin olive oil

• 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.
• Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.

4 cloves garlic,2 sprigs fresh rosemary,4 celery stalks,2 carrots,32 ounce can whole peeled tomatoes,2 cups beef broth,1 cup dry red wine

• Heat on Low for 8 Hours.
• To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork is slice against the grain. Serve with vegetables on the side and fresh parsley.