Italian Pot Roast

By ezunich

Ingredients

• 1 boneless beef chuck roast (4 lbs)
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbs canola oil
• 1 can (28 oz) diced tomatoes, undrained
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 tsp Italian seasoning
• 1/4 tsp dried rosemary, crushed
• 1/4 cup flour
• 1/2 cup beef broth

Preparation

Step 1

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Transfer to a slow cooker. In a small bowl, combine tomatoes, onion, garlic, Italian seasoning and rosemary; pour over beef. Cook, covered on low 6-8 hours or until meat is tender. Remove roast; tent with foil. Transfer cooking juices to a large saucepan; skim fat. Bring juices to a boil. In a small bowl, mix flour and broth until smooth; stir into pan. Return to a boil; cook and sir 1-2 minutes or until thickened. Serve with roast.