Italian Pot Roast


My house smells way too good right now for me to keep this to myself.

Slow Cooker Italian Pot Roast

1 3- to 4-pound boneless beef chuck pot roast
2 tablespoons olive oil
Pasta Sauce {I make my own, but a jar of your favorite Italian sauce should do just fine}
1/2 cup dry red wine or water {I strongly recommend using the wine. It makes a big difference.}
3 Beef-Flavor Bouillon Cubes
6 medium redskin potatoes, quartered (about 1 pound)
1 1/2 cups sliced zucchini
1 large onion, cut into wedges

In large skillet, over high heat, brown beef roast on both sides in hot oil.
Remove roast from skillet; reserve beef juices.
Place vegetables in bottom of cooker. Top with roast; pour beef juices, 1 cup pasta sauce, wine and bouillon cubes 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.
Preparation Time
30 minutes

Cook Time
6 to 7 hours

Makes 6 servings


1 Comment

  1. Jade said,

    June 1, 2011 at 9:44 pm

    I book marked this.. yum

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: