Easy Italian Crock Pot Roast

Submitted by Tomaso Basso

"I was looking for a fall/winter dish that would simmer over time and make the house smell wonderful when guests arrived. This dish fits the bill. A little preparation up front, then go on to other things and check when it's time to eat! Enjoy!"

 

• Ready In: 8hrs 20mins
• Ingredients: 18
• Yields: 8 6 oz servings
• Serves: 8

ingredients

• 3 lbs chuck roast
• 8 fresh garlic cloves
• 2 tablespoons olive oil
• 3 celery ribs, cut in 2 inch pieces
• 2 large carrots, cut into 1 inch pieces
• 16 medium cremini mushrooms, left whole
• 1 medium fennel bulb, cut into about 16 length-wise slices
• 1 slice smoked bacon
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 1 sprig fresh thyme
• 3 medium russet potatoes, skins on, cut into bite sized pieces
• 1 cup great northern bean, uncooked
• 1 (8 ounce) can tomato paste
• 1 cup red wine (any kind should work)
• 4 cups chicken broth
• 2 cups beef broth
• 1⁄2 teaspoon xanthan gum (used for thickening)

directions

1. 1. Make 8 small incisions in the top of the roast and insert one garlic clove in each cut.
2. 2. Brown the roast on all sides in olive oil in a large pan.
3. 3. Place the roast into the large crock pot set on high.
4. 4. Add all the rest of the solid ingredients.
5. 5. Add the wine, beef broth and enough of the chicken broth to cover the roast.
6. 6. Cook an hour on high, then reduce to low for the remainder of the cooking time, approximately 7 hours, but it is fairly flexible.
7. 7. Remove the meat from the crock pot to a slicing board.
8. 8. Skim the grease off of the top of the liquid and pour into a sauce pan.
9. 9. Bring mixture to a low boil and add the xantham gum stirring until it reaches desired thickness.
10. 10. Slice about 6 oz of the roast per serving and spoon vegetables and sauce over the meat in a large individual bowl.