Italian Pot Roast

Total Time: 6 hrs 45 mins Preparation Time: 15 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 3 -4 lbs boneless beef chuck roast
• 2 tablespoons olive oil
• 1 (26 ounce) jar classico di napoli pasta sauce (tomato & basil)
• 1/2 cup dry red wine or 1/2 cup water
• 3 wyler's beef bouillon cubes or 3 teaspoons beef bouillon granules
• 6 medium red potatoes, quartered (about 1 pound)
• 1 1/2 cups baby carrots (about 8 ounces)
• 1 large onion, cut into wedges

Recipe

• 1 in large skillet, over high heat, brown beef roast on both sides in hot oil.
• 2 remove roast from skillet.
• 3 in same skillet, combine beef juices, 1 cup pasta sauce, wine and bouillon cubes.
• 4 cook mixture until hot and bouillon cubes dissolve.
• 5 place vegetables in bottom of crock pot.
• 6 top with roast, pour bouillon mixture over vegetables and roast.
• 7 cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender.
• 8 transfer roast and vegetables to serving platter; cover with foil to keep warm.
• 9 reserve 1 cup juices.
• 10 in medium saucepan, combine reserved juices and remaining pasta sauce.
• 11 heat through.
• 12 serve with roast and vegetables.