This recipe collaboration with Max of Max’s Best Bootcamp could not have come at a better time. With Sunday’s howling winds and today’s frosty morning I’d say it is definitely time to break out the slow cooker.
Nothing feels better than coming home to a hearty meal that has essentially prepared itself. And, this Max approved recipe gives you big flavor in a healthy, hearty meal.
This Italian pot roast is a variation on a New England classic. Onions and carrots are traditional, but then I mixed it up a bit by adding a little oregano and crushed tomatoes. It doesn’t make a tomato sauce, but adds a hint of Italian flair to the juices as the meat cooks. What you end up with is a tender piece of meat, vegetables that still maintain some texture, and a flavorful au jus.
- 4-5 lbs beef chuck roast
- 4 chopped carrots
- 1 yellow onion, sliced
- 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- Pinch of crushed red pepper flakes
- ½ cup beef stock
- 1 cup crushed tomatoes
- Salt and pepper, to taste
- Chop the carrots, slice the onion and chop the garlic. Place into the slow cooker pot.
- Season the vegetables with salt, pepper, oregano and crushed red pepper flakes.
- Trim any excess fat from the beef chuck roast. Season the roast with salt and pepper. Set on top of the vegetables in the slow cooker.
- Pour in the beef stock and crushed tomatoes.
- Cover and set to low for 6 hours until meat is tender.
- Remove the meat from the slow cooker, cover with foil and allow to rest for 5-10 minutes.
- Using a slotted spoon scoop out the vegetables and place them on a platter.
- Slice the meat and place on top of the vegetables on the platter
- Skim the fat from the liquid left in the slow cooker, and then pour the skimmed au jus into a gravy bowl. Serve alongside the meat and vegetables.
- This dish is wonderful over buttered egg noodles.
- For a healthier option, you can avoid carbs all together and serve this roast with roasted spaghetti squash or mashed cauliflower.