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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sandy's Italian Pot Roast Recipe

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This recipe for Sandy's Italian Pot Roast is from jennifer's Cookbook, 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:  
1 boneless beef chuck roast (4 pounds)
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes undrained
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon dried rosemary, crushed
1/4 cup flour
1/2 cup beef broth
Directions:
Directions:
Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium- high heat. Brown beef on all sides. Transfer to a slow cooker. In a small bowl, combine tomatoes,onion, garlic, italian seasoning and rosemary; pour over beef. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; tent with foil. Transfer cooking juices to a large sauce pan; skim fat. Bring juices to a boil. In a small bowl, mix flourand brothuntil smooth; stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast

 

 

 

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