Slow Cooker Italian Pot Roast
An easy meal with minimal prep, loads of flavor, that is packed with nutrients!
Equipment
- 1 Slow cooker
Ingredients
- 4 lbs chuck roast removed from refrigerator 1 hour before cooking
- 2 tbsp olive oil for browning
- 1 large onion chopped
- 2 garlic cloves crushed
- 4 inch fresh rosemary sprig (or 1 tbsp dried)
- 1 cup water, beef or chicken stock, or dry red wine
- 1/4 cup balsamic vinegar
- 2 cups finely chopped tomatoes
Instructions
- Warm a few tablespoons of oil in a big, heavy skillet and brown the chuck roast on all sides. If your slow cooker has a browning setting, you can brown in there instead with the oil.
- Put the roast in the slow cooker. Add the onion, garlic, and rosemary on top of the beef.
- Add water, stock, or wine to the pan, and deglaze by scraping and dissolving the brown bits on the bottom. Add the liquid to the slow cooker, along with the balsamic vinegar and tomatoes.
- Cook covered on LOW setting for 8 hours. Remove roast to warm serving platter. Strain the liquid, discarding the rosemary stem (leave the leaves), then place the remaining onions and tomatoes on top of the roast. Spoon some of the liquid over the roast.