Who doesn’t love a good pot roast? Simple, slow cooked, one pot meals are definitely popular with many people and I think it’s a wonderful way to have a GREAT meal to serve to your family. Traditional pot roasts are usually made with a brown gravy, or onion soup mix, along with potatoes, carrots and such. This pot roasts makes a twist on that and goes “Italian” for a very flavorful dinner.
1 – 3-4 lb. Top Round Roast (London Broil) or you could use a Rump Roast
1 large white onion, sliced
1 – 14.5 oz. can petite diced tomatoes (or regular diced tomatoes)
1 – 14.5 oz. tomato sauce
2-3 tsp. minced garlic
1-2 tsp. dried oregano
2 tsp.course-ground black pepper
1/2-3/4 cup red cooking wine
3-4 tbls. Balsamic vinegar
6 Yukon Gold or red potatoes, peeled and cut in 1/2 if too large (leave smaller potatoes whole)
6 large carrots, peeled and cut in 1/2 (if using small carrots, leave them whole)
Spray a large slow cooker with cooking spay.
Mix onions, tomatoes, tomato sauce, seasonings, red wine and balsamic vinegar in the crock pot, add roast and spoon mixture to cover roast. Cover and cook on low heat 9 hours.
Two hours before roast is done, add potatoes and carrots and continue to cook until vegetables are tender.
Remove roast from slow cooker to cutting board, cover with aluminum foil and let sit 10-15 minutes before carving.
When ready to serve, remove vegetables from slow cooker and serve with the roast and some of the sauce spooned over all.
This is delicious served with some Hearth Bread to sop up the sauce with!
*Note – when carving, cut meat across the grain. If you’re in a hurry, add the potatoes and carrots one hour prior to roast being done and turn the heat to high. Otherwise, you can also add them when you put everything together in the morning. We like our veggies a little more al’dente, so I didn’t want “carrot mush,” which is why I do it the way I do.