Italian Crock Pot Roast Recipe #16557
The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan!
by chef blade
½ day | 20 min prep
SERVES 4 -6
- 3 lbs chuck or round roast, salt and peppered
- 1 cup cubed celery
- 1 cup cubed onion
- 1 cup cubed carrot
- 8 garlic cloves, halved
- 1/2 cup chopped parsley
- 2 bay leaves
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) can beef stock
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- Place veggies in crock pot.
- Pierce beef, from top, 2" deep, eight times.
- Shove a garlic clove half and parsley into each slit.
- Add beef to pot.
- Mix remaining ingredients and pour over top.
- Cook on low heat for 8 hours.
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5 stars