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Sandy's Italian Pot Roast Recipe

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This recipe for Sandy's Italian Pot Roast, by , 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!

Contributor:  
Contributor:  
jennifer weaver

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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