Italian Pot Roast with Potatoes and Carrots

By learen

Ingredients

• 1/4 c tomato paste
• 2 T balsamic vinegar
• 2 T flour
• 2 1/2 lb beef chuck roast, tied
• salt and pepper
• 1 lb carrots, cut on an angle into thick pieces
• 1 lb small red potatoes, skinned
• 8 oz small mushrooms
• 6 cloves garlic, halved
• 1 sprig of rosemary

Preparation

Step 1

in a slow cooker, stir together the tomato paste, vinegar and flour until blended. Season the beef generously on all sides with salt and pepper, then add to the slow cooker and turn to coat. Scatter the carrots, potaotes, mushrooms, garlic and rosemary around the meat; season generously with salt and pepper. Cook on low heat until meat is tender about 8 hours.

Discard the rosemary, Transfer the meat to a cutting board and thinly slice. Using a slotted spoon, transfer the veggies to the platter. If desired, transfer the cooking juices to a saucepan and reduce to make a sauce.