Slow cooked in a delicious sauce mixture with carrots, this Slow Cooker Italian Pot Roast has become one of my new rustic fall and winter favorites!
|Boneless beef roast||4 Pound ((boneless top round beef roast))|
|Olive oil||2 Tablespoon , divided ((plus additional as needed))|
|Diced white onion/Diced yellow onion||1 Cup (16 tbs)|
|Celery stalks||2 , dice|
|Carrots||4 , cut into 1 1/2 inch chunks|
|Minced garlic||1 Tablespoon|
|Red wine||1/2 Cup (8 tbs) ((medium to full|
|Canned diced tomatoes||10 Ounce ((1 can, roasted diced tomatoes))|
|Canned tomato sauce||8 Ounce ((1 can))|
|Low sodium beef broth||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Dried rosemary leaves||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Black pepper||1/4 Teaspoon|
|Chopped fresh italian parsley||2 Tablespoon|
1.Season both sides of beef roast with salt and pepper. Add olive oil to a large skillet and place over MEDIUM-HIGH heat. Add roast and sear for a few minutes on each side, or until nicely browned. Remove from heat and transfer to 6 quart slow cooker.
2.Return skillet to heat add additional olive oil, if necessary. Add diced onion, celery, and minced garlic. Cook and stir for a couple of minutes and then and add red wine. Cook, stirring to deglaze the pan for just a minute or two and then transfer the contents of the skillet to the slow cooker with the roast. Pour the diced tomatoes and tomato sauce around the roast.
3.Whisk together the beef broth, Dijon mustard, and Worcestershire sauce in a measuring cup or small bowl. Pour the mixture around the roast.
4.Sprinkle rosemary, thyme, basil, salt, and pepper over the roast and tuck a bay leaf into the sauce mixture.
5.Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. Slice against the grain and serve in chunks or shredded with the carrots and sauce. Garnish with fresh parsley, if desired.
6.Serve and enjoy!