TLC Cooking "Italian-Style Pot Roast"

Italian-Style Pot Roast

Italian-Style Pot Roast

Cook Time 8 to 9 hours
Prep Time 15 minutes

YIELD Makes 6 to 8 servings
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INGREDIENTS

2	teaspoons minced garlic
1	teaspoon salt
1	teaspoon dried basil
1	teaspoon dried oregano
1/4	teaspoon red pepper flakes
1	boneless beef bottom round rump or chuck shoulder roast (about 2-1/2 to 3 pounds)
1	large onion, quartered and thinly sliced
1‑1/2	cups tomato-basil or marinara pasta sauce
2	cans (about 15 ounces each) cannellini or Great Northern beans, rinsed and drained
1/4	cup shredded fresh basil or chopped Italian parsley

PREPARATION:

Slow Cooker Directions

Combine garlic, salt, basil, oregano and pepper flakes in small bowl; rub over roast.
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.
Remove roast to cutting board; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
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.

This recipe appears in: Italian

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