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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Italian Pot Roast Recipe

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This recipe for Italian Pot Roast is from The phillips Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound small yellow potatoes
2 carrots, cut into 1 1/2-inch pieces
1 small sweet onion, cut into 6 wedges
1 small red bell pepper, cut into 1/2-inch wide
strips
3 cloves garlic,minced
1 tablespoon Italian seasoning
2 teaspoon salt
1 teaspoon ground black pepper
1 (5-pound) boneless rump roast, cut in half
crosswise
1/2 cup chicken broth
1 (14.5-ounce) can diced tomatoes with basil,
garlic, and oregano, drained
1/4 cup butter
1/3 cup all-purpose flour
Directions:
Directions:
1. In a 6 1/2-quart slow cooker, combine potatoes,carrots,onion,and bell pepper. Rub garlic,
Italian seasoning,salt,and pepper over roast: place roast in slow cooker. Pour broth into slow cooker: top with tomatoes.

2. Cover and cook on high for 1 hour: reduce heat to low, and cook for 8 hours or until tender. Transfer roast and vegetables to a serving dish, reserving juices in slow cooker.

3 In a medium skillet, melt butter over medium-high heat. Whisk in flour: cook for 3 minutes, whisking constantly.Whisk in reserved juices: cook for 7 minutes or until thickened. Serve over roast and vegetables.
Number Of Servings:
Number Of Servings:
6 to 8 serving

 

 

 

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