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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (318g) Recipe makes 8 servings |
||
| Calories 509 | ||
| Calories from Fat 333 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.0g | 56% | |
| Saturated Fat 14.0g | 70% | |
| Monounsaturated Fat 16.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 354mg | 14% | |
| Potassium 810mg | 23% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 1.9g | ||
| Protein 33.3g | 66% | |
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Ingredients
- 1 (15 ounce) can crushed tomatoes in puree
- 1 cup beef stock or chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1/2 teaspoon cayenne
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 3 lbs chuck roast, lean, trimmed of fat, cut into 1 1/2 inch thick steaks
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 tablespoons flour
Directions
1
Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.2
Mix cayenne, black pepper, and salt. Rub well into the roast.3
Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.4
Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.5
Add vegetables to the crock pot.6
Cover, reduce heat to low and cook 6-7 hours.7
Cut into serving size portions.8
Serve on a bed of rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
- Cuisine > North American > United States > Southern
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Jon R.
On Jun 30, 2008
I liked this a lot. Like someone else had mentioned, I was looking for something different to do with a chuck roast, and this was perfect. I'm big on flavor and a lot of online recipes can be rather bland. I don't know if that's to appeal to a larger audience or what, all I know is I've been disappointed by more recipes than pleased. This one didn't disappoint. If you are bored with traditional pot roast, give this a shot. Plenty of flavor, but not so far from traditional pot roast that you should feel you're going into uncharted territory.
From: love2cook47
On Mar 16, 2008
This recipe was awesome! I followed the recipe exactly except that I added a little brown sugar to the tomatoes. The juice was so delicious. Just spicy enough but not too hot. My kids loved it, even my pickiest eater. The next day I shredded up the leftover meat and put it in the gravy and mixed in a new batch of rice and made like a casserole. My family ate every bite, nothing was wasted. Thank you so much for this great recipe, I will be making it often.
From: sugarpea
On Jul 12, 2004
THIS is killer pot roast. LOVED it. Served it with baked potato. I'm freezing the leftover sauce for a quick side spooned over brown rice. I should think any cut of pot roast would work. Only change I made was to cook on high for 4 hours rather than low.
From: foodtvfan
On Nov 27, 2004
Wonderful pot roast. I added 1 teaspoon sugar, to cut acidity of tomatoes, and 1 minced garlic clove to the tomato/stock ingredients. Mixed the flour with the cayenne, black pepper and salt 'rub' ingredients before browning the roast. Thanks for a great 'keeper' recipe.
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