The one thing I love about pot roasts is that they’re very versatile. You can always adjust the flavors based on your preferences. It’s not similar to desserts like cake or pie that need precise measurement. The quality of this dish will not be affected just because you decided to add more salt or more pepper. My husband loves this recipe so much that he adapted this and made a version of his own. And oh, let’s not forget about the best thing- this is cooked in slow cooker, which makes the meat absorb the flavors more. Slow cooker also makes this super tender, a quality we all love in our meat dishes.
Check out what our friends from The Lemon Bowl have to say about this recipe:
“Slow Cooker Italian Pot Roast comes together in minutes and will permeate your house with the aromas of rosemary, garlic and red wine while it cooks.”
There’s red wine indeed, but its taste fused with the other flavors. You can taste it, but it’s very subtle. I never liked putting wine in my dishes, but it’s perfect for this recipe.
I just hope you enjoy this dish with your family.
Ingredients
1 three pound Tyson beef roast chuck will produce the most tender result
5 teaspoons kosher salt divided
1 teaspoon McCormick pepper
1 tablespoon Bertolli olive oil
4 cloves garlic peeled left whole
2 sprigs fresh rosemary
4 celery stalks quartered
2 carrots peeled and quartered
32 ounce can Hunt’s whole peeled tomatoes
2 cups College Inn beef broth
1 cup dry red wine or additional beef broth
fresh parsley to serve
Instructions
Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Feel free to season this based on your preferred taste.
Thanks again to The Lemon Bowl for this amazing recipe.
