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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Yet another version of the Italian roast. This is also cooked in the crockpot and is wonderful after a hard day at the office or for a lazy weekend meal. Serve over pasta of your choice with a side salad or steamed veggies for a complete meal. This recipe was printed on the box for my new crocpot. Ingredients:
1 (6 ounce) can tomato paste |
2 -4 garlic cloves, pressed |
1 (2 ounce) envelope dry onion soup mix (i use my onion seasoning mix onion seasoning mix.) |
3/4 teaspoon dried oregano, crushed |
3/4 teaspoon dried thyme, creshed |
1 teaspoon salt |
1 teaspoon black pepper, freshly ground |
2 lbs chuck roast, trimmed of excess fat |
1 (16 ounce) can tomatoes, diced |
1 medium onion, chopped |
2 medium carrots, diced |
1 medium potato, diced |
1 large celery rib, sliced |
2 bay leaves |
1 lb pasta, cooked as per package directions (i use bowties.) |
Directions:
1. In a small mixing bowl, combine the tomato paste through pepper.
2. Rub mixture over the chuck roast and place roast in crockpot.
3. Add the remaining ingredients and any leftover rub; cover and cook on low for 6 to 8 hours on low.
4. Serve over cooked pasta.
5. Please note: If you have an older crockpot, it may be necessary to cook roast 8 to 10 hours. My new crockpot cooks in much less time.
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