Italian Pot Roast
3 1/2 to 4-pound rump or chuck beef roast
Italian seasoning
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
fresh garlic slivers
1 large carrot, cut into chunks
1 large celery stalk, cut into chunks
1 medium red onion, cut into chunks
1 medium white onion cut into chunks
1 tsp. smoked paprika, sweet or hot which every you like
2 garlic cloves, finely minced
2 Tbsp chopped fresh flat-leaf parsley
1 bay leaf
1 Tbsp finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 28-ounce can Italian plum tomatoes, crushed with your hands
1/2 jar of roasted red bell peppers, crushed with your
hands
dried oregano to taste
splash of good balsamic vinegar
Rub meat with olive oil, Italian Seasoning mix, salt, and pepper all over. Stuff the garlic slivers into the spaces between the fat and meat, plus make several slits with a sharp knife on both sides and insert the garlic.
Brown roast in a little olive oil in your crock pot insert (if you have one which has this type of insert) or use a separate pan to brown the meat. Remove and set aside.
Add onions, carrots, and celery and lightly brown on both sides
Add smoked paprika and cook for one minute, stir to coat veggies
add garlic and saute for one minute.
Add rest of ingredients, except balsamic. Place meat back into the insert. Using a spoon, coat the top of the meat with juices in pan. At this point, you can refrigerate until ready to cook.
Bring insert back to room temperature. Turn slow cooker to high and cook for about 1 hour then turn to low and cook away for 7 hours. Spoon juices over top of meat twice during this time Check at about the 6th hour, meat should be close to falling apart at this point. Cook for another hour.
I thickened my juices with Wondra flour and hot water (a Sara Moulton trick) and add the balsamic at the end. Stir well.
Note: I served this with baby red potatoes, and purple carrots roasted in the oven with evoo, rosemary, thyme and s & p.
Also, a refreshing side dish of all colors of cherry tomatoes, baby cucumbers, cut in chunks, fresh parsley and sweet basil dressed with evoo and red wine vinegar, s and p.
Lots of veggies going on here and it was delicious.
3 1/2 to 4-pound rump or chuck beef roast
Italian seasoning
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
fresh garlic slivers
1 large carrot, cut into chunks
1 large celery stalk, cut into chunks
1 medium red onion, cut into chunks
1 medium white onion cut into chunks
1 tsp. smoked paprika, sweet or hot which every you like
2 garlic cloves, finely minced
2 Tbsp chopped fresh flat-leaf parsley
1 bay leaf
1 Tbsp finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 28-ounce can Italian plum tomatoes, crushed with your hands
1/2 jar of roasted red bell peppers, crushed with your
hands
dried oregano to taste
splash of good balsamic vinegar
Rub meat with olive oil, Italian Seasoning mix, salt, and pepper all over. Stuff the garlic slivers into the spaces between the fat and meat, plus make several slits with a sharp knife on both sides and insert the garlic.
Brown roast in a little olive oil in your crock pot insert (if you have one which has this type of insert) or use a separate pan to brown the meat. Remove and set aside.
Add onions, carrots, and celery and lightly brown on both sides
Add smoked paprika and cook for one minute, stir to coat veggies
add garlic and saute for one minute.
Add rest of ingredients, except balsamic. Place meat back into the insert. Using a spoon, coat the top of the meat with juices in pan. At this point, you can refrigerate until ready to cook.
Bring insert back to room temperature. Turn slow cooker to high and cook for about 1 hour then turn to low and cook away for 7 hours. Spoon juices over top of meat twice during this time Check at about the 6th hour, meat should be close to falling apart at this point. Cook for another hour.
I thickened my juices with Wondra flour and hot water (a Sara Moulton trick) and add the balsamic at the end. Stir well.
Note: I served this with baby red potatoes, and purple carrots roasted in the oven with evoo, rosemary, thyme and s & p.
Also, a refreshing side dish of all colors of cherry tomatoes, baby cucumbers, cut in chunks, fresh parsley and sweet basil dressed with evoo and red wine vinegar, s and p.
Lots of veggies going on here and it was delicious.