Slow Cooker Italian Pot Roast

• Gluten free

• Meat

  • 1 (2-1/2 to 4 pound boneless top round beef roast, boneless

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 1 tbsp Garlic
  • 1 Italian parsley, fresh
  • 2 tsp Rosemary, dried leaves
  • 1 tsp Thyme, dried
  • 1 can Tomatoes, fire-roasted
  • 1 cup White or yellow onion

• Canned Goods

  • 1 cup Beef broth, low sodium

• Condiments

  • 2 tbsp Dijon mustard
  • 1 (8 ounce can Tomato sauce
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup To full-bodied red wine, medium

Found on fromvalerieskitchen.com

Description

Ingredients

• 1 (2-1/2 to 4) pound boneless top round beef roast
• salt and pepper, to taste
• 2 tablespoons olive oil, plus additional as needed
• 1 cup diced white or yellow onion
• 2 stalks celery, diced
• 3 to 4 carrots, cut into chunks
• 1 tablespoon minced garlic
• 1/2 cup medium to full-bodied red wine
• 1 can fire roasted diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup low sodium beef broth
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried rosemary leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• fresh Italian parsley, for garnish

Directions

• Season both sides of beef roast with salt and pepper. Add olive oil to a large skillet and place over MEDIUM-HIGH heat. Add roast and sear for a few minutes on each side, or until nicely browned. Remove from heat and transfer to 6 quart slow cooker.
• Return skillet to heat add additional olive oil, if necessary. Add diced onion, celery, and minced garlic. Cook and stir for a couple of minutes and then and add red wine. Cook, stirring to deglaze the pan for just a minute or two and then transfer the contents of the skillet to the slow cooker with the roast. Pour the diced tomatoes and tomato sauce around the roast.
• Whisk together the beef broth, Dijon mustard, and Worcestershire sauce in a measuring cup or small bowl. Pour the mixture around the roast.
• Sprinkle rosemary, thyme, basil, salt, and pepper over the roast and tuck a bay leaf into the sauce mixture.
• Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. Slice against the grain and serve in chunks or shredded with the carrots and sauce. Garnish with fresh parsley, if desired.