Slow Cooker Pot Roast with Tomato Gravy

Slow Cooker Pot Roast with Tomato Gravy

I’ve never been a huge fan of traditional pot roast with the creamy sauce, so I was very interested to find one with a tomato-based sauce. I was even more excited to find it was made in a slow cooker, since I’m often quite lazy and slow cooker cooking caters to that! Also, Orin (heretofore known as the boy roommate) likes pretty much anything doused in tomato sauce. ALSO also, I had a bunch of roma tomatoes left over from another dish, and they weren’t getting any prettier. I sliced them up, drizzled them with olive oil, sprinkled them with salt and pepper, roasted them at 300 for a few hours and pureed them into a really nummy caramelized tomato sauce. (Bonus recipe!)

I ended up cooking mine for too long, or maybe not long enough, and the meat was a bit stringy — I don’t have the best luck with beef in the slow cooker. But I’m aware many people do! And in any case, all of it got eaten up.

Slow Cooker Pot Roast with Tomato Gravy, adapted from AllRecipes

2.5-3 lb. chuck roast
2 large, 3 medium or a whole bunch of small onions, sliced
3 c. tomato sauce
1 sprig rosemary
4-5 cloves garlic, smashed
2 bay leaves

Season the roast on both sides with salt and pepper; sear it if you’re feeling feisty. (I’m not feisty all that often, honestly, but it does taste nicer.) Plop it in the slow cooker and sprinkle the onions and garlic over the top. Tuck the rosemary and bay leaves along the sides of the roast and pour the tomato sauce over it all. Cook on low for 8 hours. Remove the meat and the bay leaves; cook on high uncovered until sauce thickens. (Mine didn’t take very long at all, but my tomato sauce was really thick to begin with.) Shred the meat, return to the sauce, and serve!


~ by iliadawry on 7 December 2012.

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