Nothing is better than a Crock-Pot meal.... especially during the week... coming home to a house smelling wonderful and dinner almost totally made... heaven!
I've posted a number of Pot Roast recipes.. all good in their own right... but I wanted to make something a little different... so I decided on an Italian version.
Make sure you season this dish enough.. the slow cooking seems to dull spices...
I used Beef Consommé ... I like the more intense beef flavor.. you can substitute beef broth if that's what you have on hand.
I like Portobello mushrooms.. they have a wonderful earthy flavor and I think it enhances this dish.
I like boneless beef bottom round... I think the meat is more tender but a chuck roast will do nicely as well.
The longer you cook this .. the more the meat will fall apart... I used a smaller roast today... just over 2 pounds... and cooked it on high for 4 1/2 hours...it sliced nicely.
When I use a smaller roast.. I use the same amount of other ingredients.. extra gravy is never a bad thing.
My gravy was very thin.. if you prefer thicker gravy... double the amount of tomato paste.
I used canned diced tomatoes... you can use whatever variety you prefer... I highly recommend the Basil, Oregano and Garlic one.. it just adds to the flavor.
Serve this with garlicy mashed potatoes or polenta and a side salad... just delicious!
Recipe: Crock-Pot Italian Pot Roast
All you need:
3 to 3 ½ lb boneless beef bottom round roast or chuck roast
2 tablespoons olive oil
1 large onion, cut in half then sliced
1 large garlic cloves, minced
1 pkg. (8 oz.) Portobello mushrooms, cut in half
1/2 cup baby carrots
1 can Campbell's Beef Consommé
1 can Hunt's Diced Tomatoes with Basil, Garlic and Oregano
1/2 cup red wine
2 teaspoons Italian Seasoning
1/2 can tomato paste (seasoned is best)
All you have to do:
In a large skillet, heat the olive oil over medium high heat. Sprinkle the roast with salt, pepper and garlic powder. Sear the meat on all sides... about 2 minutes a side.
Place the roast in a crock pot. Add all the remaining ingredients. Cook on low for about 8 hours or on high about 5 hours on low or until beef is tender.