Try your next pot roast Italian-style. Making it in the slow cooker adds a complex flavor to the dish.
4446 per serving
- 3 pounds beef chuck roast
- 1 can diced tomatoes, drained
- 12 ounces tomato sauce, 1 can
- 2 tablespoons red wine vinegar
- 2 medium onions, sliced
- 1 teaspoons oregano
- 1 teaspoons garlic powder
- 1 teaspoons basil
- 6 ounces tomato paste
- parmesan cheese, grated
- salt and pepper
Place sliced onions on bottom of slow cooker. Place roast on top of onions. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add Parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
If you have any meat leftover (which will be highly unlikely), shred it for sandwiches. Serve the shredded meat on hoagie rolls with chips and fresh veggies. Yum!