Saturday, November 15, 2008

Italian Pot Roast

I made this in my slow cooker and it turned out great! It was so easy, I just had to pass it on.

Slow Cooked Italian Pot Roast:

4 medium potatoes (quartered)
1 or 2 stalks of celery sliced into 1 inch pieces
2 cups baby carrots
1 tomato diced
sliced zucchini, yellow squash and/or mushrooms (all optional)
1 beef roast (salt and peppered)

1 4 oz can tomato paste + 1 can cream of mushroom soup (organic, semi-condensed)
1/4 to 1/3 cup whole wheat pastry flour (depending on how thick you want the sauce to be)
2 garlic cloves (minced)
1 tsp dried basil
1 tsp dried oregano
1 tsp parsley flakes
1 tsp vinegar
2 tsp honey
1 tsp salt

*Optional: I like to throw some whole wheat orzo pasta in during the last hour of cooking. Makes for a heartier meal.

Place first 4 (+ optional ingredients) in bottom of slow cooker; salt and pepper roast, place on top. In small bowl, combine sauce ingredients then pour over roast. Cover and cook on low for 8 to 10 hours. To serve, place roast on a serving platter and surround with the cooked veggies. Spoon sauce over all or over individual servings. Wait 10 minutes before slicing meat.

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