Name: Three-Tomato Beef Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 46
Ingredients: 3 lb (1.5 kg) Pot Roast; Salt and pepper, to taste; 1 tsp (5 mL) dried Italian seasoning; 1 tsp (5 mL) paprika; 2 onions, thinly sliced; 6 garlic cloves, minced; 10 sun-dried tomatoes, scissor-cut into thick strips; 1 can (19 oz/540 mL) stewed tomatoes; 1 cup (250 mL) beef stock; ½ cup (125 mL) dry red wine; ½ cup (125 mL) ketchup

Consider the convenience of the slow cooking Beef Pot Roast recipe – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Beef Pot Roast? “I would use this method again – loved the combo cook, simple to follow and delicious results!!” —Reader Comment

Ingredients

3 lb (1.5 kg) Pot Roast

Salt and pepper, to taste

1 tsp (5 mL) dried Italian seasoning

1 tsp (5 mL) paprika

2 onions, thinly sliced

6 garlic cloves, minced

10 sun-dried tomatoes, scissor-cut into thick strips

1 can (19 oz/540 mL) stewed tomatoes

1 cup (250 mL) beef stock

½ cup (125 mL) dry red wine

½ cup (125 mL) ketchup

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Directions

Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.
Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)
Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.

Category: Pot Roast
Method: Cold Weather, Comfort Foods, Cook Once Eat Twice, Pot Luck