Slow Cooker Italian Pot Roast

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds beef rump roast (fat trimmed)
• 1 onion, diced
• 1 cup celery, chopped
• 2 tablespoons water
• 4 ounces tomato sauce
• 2 tablespoons red wine vinegar
• ½ cup low-sodium chicken broth
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• ¼ teaspoon black pepper
• 1 tablespoon whole wheat flour
• 2 cups chopped carrots
• 3 russet potatoes, chopped

Directions

1. Heat olive oil in a large skillet and brown roast on all sides. Place roast in the slow cooker.
2. Sauté in the same skillet the onion and celery until onions start to caramelize.
3. Pour onions and celery in the slow cooker and add water to the hot skillet. Mix around to remove browned cooking residue and add the water into the slow cooker.
4. In a small bowl, mix tomato sauce, red wine vinegar, chicken broth, bay leaf, Italian seasoning, garlic, black pepper, and whole wheat flour. Pour over meat and onions.
5. Cook on low for 6 hours.
6. Add carrots and potatoes and cook for another 2 hours until vegetables are tender.
7. Remove roast from the slow cooker and shred using two forks.
8. Add back to the slow cooker and add salt and pepper to desired taste.

 

NUTRITIONAL INFO	PER SERVING
Calories	310 (80 from fat)
Total fat	8g
Saturated fat	2.5g
Cholesterol	70mg
Sodium	320mg
Carbohydrate	29g (4g dietary fiber, 5g sugar)
Protein	29g

 
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