Posted by: marthabernie | May 20, 2014


I usually make pot roast with red wine and onion soup mix (or canned onion soup).  However, this recipe makes for a nice change


1 – 4 pound beef chuck roast

1-1/2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons canola oil

1 can 28 oz diced tomatoes, undrained

1 medium onion, chopped

1 garlic clove, minced

1/2 teaspoon Italian seasoning

1/4 teaspoon dried rosemary, crushed

1/4 cup all purpose flour

1/2 cup beef broth

Sprinkle roast with salt and pepper.  In a large skillet, heat oil over medium heat. Brown beef on all sides.  Transfer to slow cooker.  In a small bowl, combine tomatoes, onion, garlic, Italian seasoning and rosemary; pour over beef.  Cook, covered on low 6 to 8 hours until meat is tender.  Remove roast; tent with foil.  Transfer cooking juices to a large saucepan; skim fat.  Bring juices to a boil.  In a small bowl, mix flour and broth until smooth, stir into pan.  Retur to boil, cook until thickened.  Serve with roast.  Makes 8 servings.

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