Italian Style Slow Cooker Roast

By Tonya_Speed

NUTRITION per serving: 650 Calories; 42g Fat; 44g Protein; 14g Carbohydrate; 3g Dietary Fiber; 153mg
Cholesterol; 206mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 2 1/2 Vegetable; 4 1/2 Fat. Points: 16

Ingredients

• 1 (3- to 4-pound) beef chuck roast, trimmed
• 3 cloves garlic, pressed
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups chopped onions
• 3 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1 1/2 cups red wine (or use red grape juice with splash
• of vinegar)
• 21.75 ounces canned diced tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 bay leaves

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet or Dutch oven brown roast in oil on all sides. Don't worry about
cooking it through - you just want it nicely browned. Season with salt and pepper to taste. Remove roast from
skillet and place in slow cooker. In the same skillet sauté garlic, onion, carrot and celery until onion is translucent.
Remove skillet from heat and place veggies in slow cooker. Add red wine to skillet to scrape up all the browned bits from the bottom of the pan; pour over the roast, then add the tomatoes and seasonings. Cover and cook on low
heat setting for about 10 hours.

SERVING SUGGESTION: Buttered wide noodles and steamed green beans.