Italian Pot Roast
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Ah Virginia in the fall. Where the weather goes from Summer, to Winter , to Fall-like in a matter of days. It was winter last week and now it’s just perfect fall weather, dressing for this weather is one thing, cooking for multiple seasons in one week is a whole other!.
Pot roast is a meal that just feels right on fall AND wintery days. That being said, American pot roast is often extremely heavy with the gravy and potatoes and is just too more than I need (not that Teddy or Zach care, they will eat pot roast how ever I make it!).
I found a solution in Italian pot roast, which is a pot roast recipe that is light thanks to only having carrots, celery, and tomatoes but still has that sweetness from the red wine and rich flavor you expect from pot roast.
So Italian pot roast, lighter and yet still everything you expect.
Your fork is waiting!
Ingredients:
1 three pound Trader Joes Cabernet beef roast - this one is preseasoned, trimmed, and marinated to perfection!
1 tablespoon olive oil
if you can’t get a preseasoned roast - 4 cloves garlic peeled left whole, fresh rosemary, 5 teaspoons kosher salt divided, 1 teaspoon pepper
1 head of celery stalks cut
2 cups Baby carrots or a bag of large carrots cut to size
32 ounce can whole peeled tomatoes
1 cup red wine
Directions:
Take the roast out of the refrigerator and let come to room temperature by sitting on the counter 15-20 minutes.
cut celery into 3-4 inch long pieces, same size of using long carrots, if using baby carrots do not cut.
If roast is not preseasoned, sprinkle roast evenly with 3 teaspoons kosher salt and pepper, oregano, rosemary, garlic, and onion powder to taste (go heavy) or use TJ 21 Seasoning Salute.
Heat a large pan over high heat then add olive oil and sear roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker.
Add all remaining ingredients to the slow cooker: celery, carrots, tomatoes, and wine. (If roast is not preseasoned, also add garlic, salt, and rosemary to pot, or 21 Seasoning Salute.)
Heat on Low for 8-10+ hours or high for 6-8 (this is all dependent on your crock pot my old one needed high for 8 my new one needs low for 6-8).
Right before serving prepare pasta
To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork or slice against the grain.
Serve over pasta and don’t leave left overs!
