It takes only 15 minutes of prep to assemble this hearty, homey dish; let your slow-cooker do the rest.

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Name: Slow Cooker Italian Pot Roast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8
Cuisine: Iteal
Ingredients: 1 tablespoon olive oil; Salt and pepper to taste; 1 can (28 oz) whole tomatoes in puree; 1 large onion cut into 8 wedges; 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled); 3 pound beef chuck roast trimmed and halved crosswise; 4 cloves garlic halved lengthwise; 1 1/4 pound small white potatoes scrubbed

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INGREDIENTS

1 tablespoon olive oil
Salt and pepper ; to taste
1 can (28 oz) whole tomatoes in puree
1 large onion ; cut into 8 wedges
1 tablespoon fresh rosemary ; chopped (or 1 teaspoon dried and crumbled)
3 pound beef chuck roast ; trimmed and halved crosswise
4 cloves garlic ; halved lengthwise
1 1/4 pound small white potatoes ; scrubbed

Servings

INSTRUCTIONS

2. 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).

3. 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 top.

NOTES

To make in the oven, preheat oven to 350(F) degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.

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Slow Cooker Italian Pot Roast

1 tablespoon olive oil
 Salt and pepper to taste
1 can (28 oz) whole tomatoes in puree
1 large onion cut into 8 wedges
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled)
3 pound beef chuck roast trimmed and halved crosswise
4 cloves garlic halved lengthwise
1 1/4 pound small white potatoes scrubbed

1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon 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 minutes.
2. 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).
3. 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 top.

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Nutrition

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Serving Size: 1 Serving (263g)
Recipe Makes: 8 Servings

Calories: 485
Calories from Fat: 280 (58%)

Amt Per Serving		% DV

	Total Fat 31.1g	41 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 1.2g
Cholesterol 112.3mg		35 %
Sodium 120.2mg		4 %
Potassium 830.5mg		22 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 13g
Protein 34.5g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 485

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