Winter is filled with great dishes that can only be appreciated when it’s cold outside. Hardy stews have got to be one of Hubby’s all time winter favorites. After all, he grew up in Wisconsin, where winters really happen. As for me, I’ve only seen snow falling from the sky maybe a dozen times in my life.
Still, I appreciate a good, hardy meal same as the next guy. Growing up, I wasn’t a fan of pot roasts or stews. I thought it was all pot roasts and stews that were boring. Turns out I hadn’t had one packed with spices and herbs and all those delights that tingle the taste buds. This Italian Pot Roast has it all – plump tomatoes, plenty of pepper, roasted garlic and the usual Italian dried herbs. With jut a kiss of vinegar for that acidic reaction.
Zesty Slow-Cooker Italian Pot Roast
4 medium Gold or White Potatoes
1 stalk Celery
1 medium Italian Roma Tomato diced
2 cups Baby Carrots
2 1/2 lbs boneless Chuck Roast
1/2 teaspoon Black Pepper
1 can (10 3/4 oz) Condensed Tomato Soup
1/2 cup Beef Broth
1 tablespoon Chopped Roasted Garlic
1 teaspoon dried Basil leaves
1 teaspoon dried Oregano leaves
1 teaspoon dried Parsley Flakes
1 teaspoon Red Wine Vinegar
Scrub the potatoes, then cut into quarters. Place potatoes into the bowl of a 3-quart slow cooker. Cut celery into 1-inch pieces and scatter over the potatoes. Split tomato in half, remove any visible seeds. Dice tomato into small pieces and add to the slow cooker. Scatter carrots on top.
If necessary, trim roast of any excess fat. Season the beef with the black pepper. Cut into two chunks and place the beef into the slow cooker.
In a 4-cup measuring cup with a spout, , stir the soup, broth, garlic, basil, oregano, parsley and vinegar. Whisk to blend. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender.
Transfer the roast to a large rimmed serving platter surrounded by the vegetables. Ladle some of the cooking liquid over the roast. Pour the remaining liquid, strained, into a gravy boat. Serve with the roast.