Italian Pot Roast

Ingredients

1 (3 to 4 pound) boneless beef chuck roast
2 tablespoons olive oil
1 (26 ounce) jar Tomato & Basil Pasta Sauce
1/2 cup dry red wine or beef broth
4 beef flavor bullion cubes or 2 tablespoons granules
6 medium redskin potatoes, quartered
2 cups baby carrots
1 large onion cut into wedges

Directions

In a large skillet, brown meat on both sides in olive oil. Remove meat leaving juices in skillet. In same skillet, combine juices with 1 cup of the pasta sauce, wine or broth and bullion. Cook until mixture is hot and bullion is dissolved. Place vegetables in bottom of crock pot. Top with roast and pour pasta mixture over roast and vegetables. Cover and cook on low setting for 7 or 8 hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter. Reserve 1 cup of the juices. In a medium saucepan, mix reserved juices with remaining pasta sauce. Heat and serve with roast and vegetables.


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