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Italian-Style Pot Roast

  • 6servings
  • 8minutes

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons minced garlic

  2. 1 teaspoon salt

  3. 1 teaspoon dried basil

  4. 1 teaspoon dried oregano

  5. 1/4 teaspoon red pepper flakes

  6. 1 boneless beef bottom round rump or chuck shoulder roast (about 2-1/2 to 3 pounds)

  7. 1 large onion, quartered and thinly sliced

  8. 1/2 cups tomato-basil or marinara pasta sauce

  9. 2 cans (about 15 ounces each) cannellini or Great Northern beans, rinsed and drained

  10. 1/4 cup shredded fresh basil or chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Combine garlic, salt, basil, oregano and pepper flakes in small bowl; rub over roast.

  2. Place half of onion slices into 3-quart slow cooker. Cut roast in half to fit into 4-quart slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours or until roast is fork tender.

  3. Remove roast to cutting board; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.

  4. Stir beans into liquid. Cover; cook on HIGH 15 to 30 minutes or until beans are hot. Carve roast across the grain into thin slices. Serve with bean mixture and fresh basil.

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