Slow Cooker Super Saucy Pot Roast

Name: Slow Cooker Super Saucy Pot Roast
Prep time: 8 min
Cook time: 5 h
Total time: 5 h 8 min
Yield: 4
Ingredients: 8 oz pkg sliced button mushrooms; 5 garlic cloves, coarsely chopped; 2 large carrots, thickly sliced; 1 onion, coarsely chopped; 1 celery stalk, thickly sliced; 1 796 mL can plum tomatoes, drained; 2 156 mL cans tomato paste; 1 tbsp dried basil; 1 tbsp dried rosemary; 1 tbsp dried oregano; 2 tsp salt; 2 tsp black pepper; 2 tbsp granulated sugar; 4 lb beef pot roast, such as cross-rib or blade roast

Prep Time8 mins
Total Time5 hrs 8 mins
Makes4 to 6 servings of meat with sauce, plus 6 cups (1.5 L) pasta sauce

Andreas Trauttmansdorff

This is a two-for-one slow cooker recipe. Do double duty and dish up thick slices of slowly simmered pot roast with a hearty tomato sauce the night you make it. Then whirl leftover sauce into a thick bolognese-style pasta sauce to enjoy down the road.

Ingredients

8 oz pkg sliced button mushrooms
5 garlic cloves, coarsely chopped
2 large carrots, thickly sliced
1 onion, coarsely chopped
1 celery stalk, thickly sliced
1 796 mL can plum tomatoes, drained
2 156 mL cans tomato paste
1 tbsp dried basil
1 tbsp dried rosemary
1 tbsp dried oregano
2 tsp salt
2 tsp black pepper
2 tbsp granulated sugar
4 lb beef pot roast, such as cross-rib or blade roast

Instructions

Place mushrooms, garlic, carrots, onion, celery, plum tomatoes and tomato paste in the bowl of a slow cooker (or see oven directions, below). Add seasonings and sugar. Stir to evenly mix. Place meat in slow cooker and spoon vegetable mixture overtop. Cover and cook until beef is fork-tender, 5 to 6 hours on high or 8 to 10 hours on low.
Remove beef to a cutting board and let stand 5 minutes, then thickly slice. Serve with one-third of sauce. Spoon off any fat that is floating on surface of sauce before serving.
Thicken remaining sauce to use for pasta by puréeing half of it, then stirring it back into chunky sauce. Taste and add pinches of hot chili flakes if you like it spicy. Sauce will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.

Nutrition (per serving)

Calories 358, Protein 49g, Carbohydrates 7g, Fat 17g, Fibre 1g, Sodium 344mg.

Recipe courtesy of Chatelaine

Oven Directions

Following directions above, place all ingredients except beef in a large, wide ovenproof saucepan instead of a slow cooker. Bring sauce to a boil over high heat, stirring often. Add beef and spoon a little sauce overtop. Cover and roast in centre of preheated 325°F (160°C) oven until fork-tender, turning meat occasionally, 4 hours.

Slow Cooking

Cooking the pot roast in a slow cooker on low for a long time produced the most tender results. An easy way to do this: put the roast on to cook just before heading to bed and let it simmer while you sleep. Refrigerate it in the morning, then reheat in the microwave for dinner.

This article was originally published on Feb 02, 2012

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