Italian Pot Roast
- Ready In:
- 6hrs 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 -4 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- 1 (26 ounce) jar classico di napoli pasta sauce (Tomato & Basil)
- 1⁄2 cup dry red wine or 1/2 cup water
- 3 wyler's beef bouillon cubes or 3 teaspoons beef bouillon granules
- 6 medium red potatoes, quartered (about 1 pound)
- 1 1⁄2 cups baby carrots (about 8 ounces)
- 1 large onion, cut into wedges
directions
- In large skillet, over high heat, brown beef roast on both sides in hot oil.
- Remove roast from skillet.
- In same skillet, combine beef juices, 1 cup pasta sauce, wine and bouillon cubes.
- Cook mixture until hot and bouillon cubes dissolve.
- Place vegetables in bottom of crock pot.
- Top with roast, pour bouillon mixture over vegetables and roast.
- Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender.
- Transfer roast and vegetables to serving platter; cover with foil to keep warm.
- Reserve 1 cup juices.
- In medium saucepan, combine reserved juices and remaining pasta sauce.
- Heat through.
- Serve with roast and vegetables.
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RECIPE SUBMITTED BY
BeccaB3c
United States