Slow Cooker Italian Pot Roast

By Valerie's Kitchen

Ingredients

2 ½ to 4 pound boneless top round beef roast (see notes below)
salt and pepper (to taste)
2 tablespoons olive oil (plus additional as needed)
1 cup diced white or yellow onion
2 ribs celery (diced)
3 to 4 carrots (cut into chunks)
1 tablespoon minced garlic
½ cup medium to full-bodied red wine (like Pinot Noir or Cabernet Savignon)
14.5 ounce can fire roasted diced tomatoes
8 ounce tomato sauce
1 cup low sodium beef broth
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 bay leaf
fresh Italian parsley (optional for garnish)

Prep Time15mins
Cook Time480mins
Servings6

Instructions

Season both sides of beef roast with salt and pepper. Add olive oil to a large skillet and place over MEDIUM-HIGH heat. Add roast and sear for a few minutes on each side, or until nicely browned. Remove from heat and transfer to 6 quart slow cooker.

Return skillet to heat add additional olive oil, if necessary. Add diced onion, celery, and minced garlic. Cook and stir for a couple of minutes and then and add red wine. Cook, stirring to deglaze the pan for just a minute or two and then transfer the contents of the skillet to the slow cooker with the roast. Scatter the carrots over the top and pour the diced tomatoes and tomato sauce around the roast.

Whisk together the beef broth, Dijon mustard, and Worcestershire sauce in a measuring cup or small bowl. Pour the mixture around the roast.

Sprinkle rosemary, thyme, basil, salt, and pepper over the roast and tuck a bay leaf into the sauce mixture.

Cover and cook on LOW for 8 to 9 hours or on for HIGH for 6 to 7 hours.

When the roast is fork tender, transfer it to a cutting board and slice against the grain or use two forks to pull it apart. Use a slotted spoon to transfer the carrots to a serving dish with the beef. Transfer the sauce to a gravy boat (or see the options in the notes below).

Garnish with fresh parsley, if desired. Serve the beef with the carrots and sauce (see notes below for options).