This easy slow cooker recipe has become a favorite in our family. During the busy season of sports or even in the summer when we're outside a lot, the last thing I want to do is spend an afternoon cooking. This recipe has the benefit of providing two completely different meals. On dinner night number one we enjoy The Italian Pot Roast. With the leftovers we make the BEST Beef with Barley Soup I've ever had in my life.
Italian Pot Roast
1 chuck shoulder roast (3-5 pounds)
salt and pepper
1 tablespoon extra virgin olive oil
2 large onions (sliced)
1/2 cups sherry or red wine
14 oz. can Italian-style diced tomatoes
1/2 tablespoon Italian seasoning
Salt & Pepper to taste
Salt and pepper the roast. Brown the roast on all sides in olive oil.
|Browned Roast. Place in slow cooker.|
In pan, saute sliced onions in drippings until starting to brown.
|Onions ready to be sliced. Tip: Save your eyes and light a candle.|
|The candle adds cooking mood lighting, but also the flame burns up the gases that cause your eyes to burn.|
|Beautiful sliced onions|
Add garlic and red wine (or sherry). Remove from heat. Add tomatoes and spices. Pour the mixture over the roast. Cook in slow cooker for 8-10 hours on low.
|Under this tomato & onion mixture is the roast.|
We usually make pasta or rice to serve along the red sauce. A Rustic Italian bread loaf is a great option also.
Watch for the next post about what to create with the leftovers.