Becca Fox

Fun. Fun. Fun.

Tomato Herb Pot Roast

Now that the cold weather has hit, I’m in the mood for comfort food constantly. I want something homemade, warm, filling and delicious. This recipe, fits the bill. The best part of it is, you can have a gourmet dinner via the crock pot, on a weekday! To make it an extra special meal, pair with your favorite Cabernet or Pinot Noir.

I made a side of brown rice, to go with this meal!

Happy Cooking!

Tomato Herb Pot Roast

This is a very hearty and whole meal. The sauce is delicious and the meat is so tender!

Servings 8 people

Ingredients

  • 3-3.5 lbs beef chuck pot roast
  • 2 Tbsp olive oil
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1 15oz, can tomato sauce
  • 1 Tbsp tomato paste
  • 1/2 cup beef broth
  • 1/4 cup snipped, flat leaf Italian parsley
  • 1/4 cup pitted, quartered kalamata olives
  • 3 cups cups of cooked pinto beans or 2, 15oz cans

Instructions

  1. Heat 1 T of oil in skillet & brown meat on all sides. 

  2. Add 2 cloves of garlic & onion to the skillet. Cook & stir for @ 3 minutes. Stir in tomato sauce, tomato paste, beef broth, parsley & olives. Bring to boiling then turn off stove. 

  3. Put meat into the crock pot and pour liquid over meat & beans. Set on low & let cook until dinner time (@6 - 8 hours on low). 

  4. Meanwhile, to reheat beans, heat 1 T olive oil in skillet. Add remaining clove of garlic & cook for 30 seconds. Add beans; cook & stir 2 - 3 minutes until heated through. 

  5. Transfer beans to platter with beef. Serve with sauce & sprinkle with cracked black pepper and additional parsley. 

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