Crock Pot - Italian Style Pot Roast
by Abby Zenthoefer
serves: 6
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Italian Style Pot Roast |
Ingredients: |
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2 tspn |
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minced garlic |
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1 tspn |
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salt |
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1 tspn |
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dried basil |
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1 tspn |
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dried oregano |
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1/4 tspn |
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red pepper flakes |
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2 1/2 lb |
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boneless beef bottom round rump or chuck shoulder roast |
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30 oz |
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cannellini or Great Northern beans, rinsed and drained |
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1/4 cup |
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shredded fresh basil |
Directions: |
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Combine garlic, salt, basil, oregano and pepper flakes in small bowl; rub over roast.
Place half of onion slices into crock pot. Place 1/2 roast over onion slices; top with remaining onion slices. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours or until roast is fork tender.
Remove roast to cutting board; tent with foil. Let liquid in pot stand 5 minutes to allow fat to rise. Skim off fat.
Stir beans into liquid. Cover; cook on HIGH 15 to 30 minutes or until beans are hot. Carve roast across the grain into thin slices. Serve with bean mixture and fresh basil.
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