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Italian Pot Roast Recipe

By Shana

 ITALIAN POT ROAST


Is there anything better after a long day away from home than to come home to supper already prepared? If you know what that is, comment and let me know. 

I really enjoy using my slow cooker; many people have and use an instapot. I do not have one and have no desire for one, so if you comment to ask how to complete the following recipe using an instapot, I'll have to say, I do not know. Sorry. 

My method of cooking is literally by feel. I use recipes as a guide. Even perfected recipes I have literally created and is perfect, I change next time I make it. That is just me, I eyeball and toss some of this and some of that in. I taste each step and season as I go. Keep that in mind when I give you the recipe below. 

I will type out the recipe as I originally wrote it down from the source I got it from, but I nearly always double the herbs and such. 

If you would prefer to watch as I prepare this recipe, you're in luck, I have a video on just that. 

ITALIAN POT ROAST

INGREDIENTS: 
1 boneless beef chuck roast (3-4 lbs.), cut in half with excess fat removed
1 can (28 oz.) diced tomatoes, drained
3/4 c. chopped onions
3/4 c. burgundy wine or beef broth (I use beef broth)
1 1/2 tsp. real salt
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. minced garlic
1/4 tsp. freshly ground black pepper
1/4 c. cornstarch
1/2 c. cold water

DIRECTIONS:
Place halved roast in slow cooker at least 5 qt. cooker. Add in tomatoes, onion, broth, salt, basil, oregano, garlic, and pepper. Cover and cook on low for 5-5.5 hours. Remove meat and keep warm. Skim the fat if you want (I don't unless it's an excessive amount.) Strain the hot liquid and place liquid in a saucepan. Combine cornstarch with cold water until smooth. Gradually stir cornstarch mixture into liquid in saucepan. Bring to a boil then simmer. Cook while whisking for about 2 minutes or until thickened. Serve drizzled over the shredded meat. This can be served with the meat and gravy over pasta, mashed potatoes, rice, bread, or on its own.

NOTE: You can use any meat you like and any cut of roast. You just want a tender cut. If you use deer, make sure it's a tender cut such as the tenderloin or a tender ham. However, with deer, make sure the liquid COVERS the meat fully as deer is prone to drying out if dry heated. 

*REMEMBER: Use as much or as little herbs and spices as you like. This was the original recipe, but I always use more....often much more than any recipe ever calls for. 

Italian Pot Roast



ENJOY!

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