It's school vacation week, and you've got your hands full. Why not toss a few ingredients into the slow cooker, and let dinner cook all day while you're making snow angels or going to see The Hobbit with the kids? This Italian pot roast tastes great on the day you make it, served with boiled potatoes or egg noodles, and even better the next day. The balsamic vinegar and olives lend their perky tang, and sun-dried tomatoes deepen the sauce, turning a humble chuck roast into a divine stew. Dinner doesn't get much easier, or more comforting, than this.
Slow cooker Italian pot roast with sun-dried tomatoes and olives
3 lbs beef chuck roast
1/4 cup roasted garlic paste, or 20 garlic cloves, peeled and sliced
1/4 cup roughly chopped sun-dried tomatoes (not oil-packed)
1/2 cup dry red wine
2 Tbsp balsamic vinegar
1 tsp dried Italian seasoning (or dried thyme)
1/4 tsp fresh black pepper
1 tsp arrowroot
8-10 large green olives stuffed with pimiento, sliced crosswise into thick slices
Trim the beef to remove all visible fat. Follow the natural separations in the meat, and you will end up with several pieces totalling approximately 2 pounds. Set aside.
Into a 4-quart slow cooker, place the garlic paste (or sliced garlic) and sun-dried tomatoes. Set the beef on top. Pour the wine over the meat, and sprinkle with the vinegar, Italian seasoning and black pepper.
Cook on LOW for 7 hours, or until the meat is falling-apart tender. With a slotted spoon, remove the meat to a platter, and turn the cooker to HIGH.
In a small bowl, mix the arrowroot with 2 teaspoons of water to form a smooth paste. Add this to the liquid in the slow cooker, and stir to combine. Cover, and cook for 10 minutes or until the sauce has thickened.
Pour the sauce over the meat, and stir in the sliced olives.
Sliced the meat or separate into chunks, and serve over rice or noodles, or let the meat cool and refrigerate overnight. Like all stews, this tastes better on the second day.
More recipes in The Perfect Pantry:
Slow cooker Tex-Mex pot roast
Slow cooker espresso rubbed pot roast
Slow cooker sweet and smoky beef
Beef, ale and onion stew
Slow cooker beef stew with potatoes, parsnips and rutabaga
Other recipes that use these pantry ingredients:
Picadillo Cubano, from My Colombian Recipes
Crockpot beef stew with olives, garlic, capers and tomatoes, from Kalyn's Kitchen
Olives stuffed with ground beef in piquant tomato ragout, from Leite's Culinaria
Beef with olives and tomatoes, from Laws of the Kitchen
Ropa vieja with olives and capers, from Healthy. Delicious.
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