Sometimes a girl needs a fantastic dish that she can whip up in no time and look like a superstar in the kitchen. I dusted off some old recipes and remembered this delicious pot roast I had for just such an occasion. My grandparents were visiting from Florida and my husband was out of town for the day so I knew I would need to come up with some that would be easy and impressive enough to showcase my cooking skills.
My Pot Roast Italiano is guaranteed to knock your socks off! At the end of the cooking, you whisk in a can of tomato paste, which finishes off the delicious gravy. I served the roast with my favorite cheesy orzo pasta, my lemony roasted green beans, and my fast peanut butter cookies.
Instead of spending the day in the kitchen, the kids & I decided to spend the day at our dollar movie theater and caught a movie together instead. I love when I can spend more time with my kids and less time in the kitchen! This dish will do just that for your family- I promise!
Pot Roast Italiano
3 pounds beef chuck roast
1 can diced tomatoes – drained
1 can tomato sauce – 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced (I omitted these because of personal taste)
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
Leftover Tip– If you have any meat leftover (which will be highly unlikely), shred it for sandwiches. Serve the shredded meat on hoagie rolls with chips and fresh veggies. Yum!