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Crock Pot - Italian Style Pot Roast
by Abby Zenthoefer
serves: 6
  Italian Style Pot Roast
Ingredients:
  2 tspn   minced garlic
  1 tspn   salt
  1 tspn   dried basil
  1 tspn   dried oregano
  1/4 tspn   red pepper flakes
  2 1/2 lb   boneless beef bottom round rump or chuck shoulder roast
  30 oz   cannellini or Great Northern beans, rinsed and drained
  1/4 cup   shredded fresh basil
Directions:
  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.