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- 1 lean beef chuck roast, browned and drained, about 3 to 4 pounds
- 1 tablespoon vegetable oil
- 6 to 8 large carrots, peeled and halved
- 1 large onion, cut in wedges
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 can (14 1/2 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf, optional
Preparation:
In a large skillet, heat oil over medium-high heat. Brown pot roast on all sides.Place carrots and quartered onion in bottom of slow cooker; add roast. In a mixing bowl combine tomatoes, tomato paste, Italian seasoning, garlic, brown sugar, salt, pepper, and bay leaf. Pour mixture over roast.
Cover and cook on LOW for 8 to 10 hours. Remove bay
leaf before serving.
Serves 8.
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