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Slow Cooker Italian-Style Pot Roast

Inspired by Cuisine at Home
Course Entree
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Author Lisa B.

Ingredients

  • 6 cloves of garlic minced
  • 1/3 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 tablespoon beef boullion
  • 2 tablespoons olive oil
  • 1 3-4 lb. boneless chuck roast, seasoned with salt and black pepper
  • 1 cup red wine
  • 1 14.5 oz. can diced tomatoes with juice
  • 2 dried bay leaves
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound small white potatoes
  • 4 carrots peeled and cut into 2-inch pieces

Instructions

  • In a small bowl, combine garlic, flour, tomato paste, anchovy paste, and beef bouillon. Set aside.
  • Heat oil in a large skillet over medium high heat. Add roast and cook until browned on both sides, about 5 minutes per side. Add roast to a 4-6 quart slow cooker. Place skillet back on the heat.
  • Add flour to hot skillet. Stir constantly and cook for 1 minute to remove the raw flour taste.
  • Deglaze the pan with the red wine, scraping up and browned bits. Continue to cook until wine is reduced by one-third, stirring frequently. Add the tomatoes with juice, bay leaves, sage, rosemary, nutmeg, salt, and red pepper flakes. Bring mixture to a boil and cook for 3-4 minutes until mixture is thick. Pour mixture over roast in the slow cooker.
  • Arrange potatoes and carrots around the roast. Cover and cook until meat is tender, about 4 hours on high or 8 hours on low. Remove roast to a platter. Arrange vegetables about the roast. Strain the remaining sauce and serve alongside the roast and vegetables.