3 lbs beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
Instructions
With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 tsp salt and 1 tsp pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 mins.
In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over.
Originally Submitted
8/18/2010
0 Out of 5 from
0 reviews
You can add this Italian Pot Roast recipe to your own private DesktopCookbook.
