Italian-Style Pot Roast the Editors of Publications International, Ltd.
Italian-Style Pot Roast
Cook Time 8 to 9 hours
Prep Time 15 minutes
Makes 6 to 8 servings
|2||teaspoons minced garlic|
|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|
- 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.
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