Italian Pot Roast

By kelsa94

Ingredients

• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 1 can whole tomatoes in puree (28 ounces)
• 1 large onion, cut into 8 wedges
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
• 3 pounds beef chuck roast, trimmed and halved crosswise
• 4 garlic cloves, halved lengthwise
• 1 1/4 pounds small white potatoes, scrubbed

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Cook's Notes

To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.