Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast
Recipe by Everyday Food, Martha Stewart

Ingredients:

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped
3 pounds beef chuck roast
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Directions:

With a sharp knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 1/2 teaspoon salt and 1 teaspoon pepper.

In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about 6 hours, or 8 to 9 hours on low setting.

DO NOT UNCOVER WHILE COOKING

Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.

To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Serves 8