Sprinkle the garlic, salt and pepper over the roast and rub them in.
Heat the oil in a non-stick 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 the 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 the wine and tomatoes into the vegetable mixture, 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, about 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.
Serving size: 4 ounces beef + ¾ cup sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Skinny Slow Cooker Italian Style Pot Roast Recipe
Amount Per Serving (4 ounces beef + ¾ cup sauce)
Calories 260Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-pot-roast-italian-style/