I am extremely proud of this recipe because I sort of created all by myself. That is a big deal for me. A little background on meal time in our house – I haven’t always been the one doing the cooking. When we were both working, and for years prior, my husband cooked dinner every single night. The deal was, he would cook and I would clean up because a) he is an amazing cook, seriously, I’m not just saying that. His mother is Italian and he can cook, period. He doesn’t really ever use recipes, and everything he makes comes out so good. He kills it on the grill and can cook for large groups of people (like 30) and have everything done at the same time and serve it hot, to me that’s an art, sorry I digress… and b) I can clean and I love to do it. It just worked for us.
But now that I am home full-time, I do all of the cooking. Mainly during the week because on the weekends my hubby still loves to cook. He really enjoys making good food and seeing people enjoy it. I, on the other hand, have learned to love it. I never really cooked at all and if I did, I HAD to follow a recipe. Now I find that I’m really starting to love it. I love to plan out our weekly menu, I love to grocery shop and I really love to cook. I had a bit of a learning curve in the beginning but now I’m really starting to get into a groove in the kitchen and this recipe is proof of that. This roast came out so good and I made it using items I had on hand in my pantry or fridge. Before, I never would have been able to think of a meal based on what we had lying around and just wing it! I don’t have exact portions or measurements, I kind of just used what I thought would work. I got lucky this time because it came out amazing.
Italian Pot Roast
1 (2-to-3 lb) boneless chuck roast
4 large garlic cloves
1 white onion (I used less than half)
2 sprigs fresh rosemary
Pinch or two basil
2 Roma tomatoes
1 can beef broth
1 can tomato sauce
Extra virgin olive oil
Sea salt and pepper
Finely chop garlic, onion and fresh rosemary, and transfer to small bowl. Add olive oil (maybe a couple tablespoons) and basil. Set aside.
Chop tomatoes and set aside as well.
Next, season the roast generously with sea salt and black pepper. Place into a lightly oiled, hot skillet and brown on both sides. This takes about five minutes on each side.
My little assistant was hanging out right near me while I was prepping the roast. She even brought me some groceries, how sweet!
Back to the recipe…
Place the browned roast in the crock pot and pour/rub the garlic, onion, rosemary and basil oil all over it. FYI – this was my first time using a slow cooker liner and, let me tell you, clean-up was a breeze. I got this tip from an awesome blogger whose blog I read daily, and I’ve learned that as a full-time stay-at-home mom, I need everything to be done quick and fast, including clean-up. So thank you, Mix Match Mama for the great tip.
Then add the beef broth, tomato sauce and fresh tomatoes and you are ready to cover and cook on low for 8 hours. The smell throughout the house is amazing – enjoy!