crock pot italian pot roast

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Beef round

  Eye of round, roast, separable lean only, trimmed to 1/8" fat, select, cooked, roasted

  2 lb or 907g

• Onions

  Raw

  ½ cup, chopped or 80g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  1 stalk, medium or 40g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ can or 95g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  ½ cup or 121g

Directions

1. 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.