Italian Style Pot Roast

Ingredients

  • 8 slices bacon, chopped

  • 2 onions, chopped

  • 8 carrots, peeled and sliced 1 in. thick

  • 3 tbsp tomato paste

  • 6 garlic cloves, minced

  • 2 tsp dried oregano

  • 1/2 tsp red pepper flakes

  • 1/2 cup water

  • 1 lb cherry tomatoes, halved

  • 2 bay leaves

  • 1 (3.5-4 lb) boneless beef chuck-eye roast, trimmed and tied at 1 in. intervals

  • 1/4 cup chopped fresh basil

  • salt

  • pepper

Make

  1. Cook bacon
  2. With 2 tbsp fat left, add onions, carrots, 1 tsp salt. Cook until lightly browned. (~ 8 min)
  3. Stir in tomato paste, garlic, oregano, and pepper flakes, cook 1 min. Stir in water. Transfer to slow cooker
  4. Stir tomatoes and bay leaves into slow cooker. Season roast with salt and pepper and nestle into slow cooker. Cover and cook until sharp knife slips easily in and out of meat. (~ 9-10 hrs on low, ~6-7 hrs on high)
  5. Transfer roast to carving board, tent loosely with aluminum foil and rest for 20 min
  6. Discard bay leaves, skim excess fat from sauce. Stir in bacon and basil
  7. Remove twine from roast, slice against grain into 1/2 in. slices

YIELD | 6 to 8 servings

TAGS | Crockpot, Soups-stews