This slow cooker pot roast Italian style is classic comfort at it's finest, hearty and homey, simple and delicious.
4 cloves garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons olive oil
4 pound Eye Round Roast
1 cup chopped onions
4 carrots, chopped
2 celery stalks, chopped
2 teaspoons dired rosemary
1 cup red wine
1 (28 ounce) can crushed tomatoes
1 cup low sodium beef broth
Sprinkle the garlic, salt and pepper over the roast and rub them in.
Heat the oil in a nonstick skillet over medium-high heat. Add the roast and brown on all sides, cooking 2-4 minutes per side.
Remove the roast from the skillet and place it in a 5- to 6-quart slow cooker.
Add the onion, carrots, celery and rosemary to the skillet. Cook, stirring often, until the vegetables are softened and the onion is translucent, about 7 minutes.
Stir in the wine and tomatoes, scraping up any browned bits from the bottom of the pan.
Add the tomato mixture and beef broth to the slow cooker.
Cook on low until the meat is fork-tender, 7 to 8 hours.
Remove the meat from the slow cooker and place it on a platter or cutting board and loosely cover it with aluminum foil.
If you want a thicker, more concentrated sauce, transfer it to a saucepan and bring it to a boil and then lower the heat and let it simmer for 10 to 15 minutes. Skim off any fat the accumulates on top of the sauce.
Nutritional estimates per serving (4 ounces beef and ¾ cup sauce): 260 calories, 6g fat, 8.7g carbs, 3g fiber, 37.6g protein, 6 Weight Watchers Points Plus Values
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/04/slow-cooker-pot-roast-italian-style/