Therefore, the oven is off limits. I tried to get out of cooking all together, but the village people I live with said they were hungry. Boo. So, my crockpot has been out alot this summer! Here is a yummy crockpot recipe my family loves! Thought I would share it with you all. It will either motivate you to make it for yourself or make you very hungry and angry at me for sharing. Get off your butt and go make it...anger causes high blood pressure.
Italian Style Pot Roast
2 tsp. minced garlic (I used fresh but dry is fine)
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/4 tsp. red pepper flakes
1 boneless beef bottm round rump or chuck shoulder roast (about 2 1/2 to 3 pounds)
1 large onion, queartered and thinly sliced
1 1/2 cups prepared tomato-basil or marinara pasta sauce
2 cans (16oz. each) Great Northern or cannellini beans, rinsed and drained
1/4 cup shredded fresh basil or chopped Italian parsley (optional)
1. Combine garlic, salt, basil, oregano, and red pepper flakes in small bowl, rub all over roast.
2. Place half of onion slices into slow cooker. Cut roast in half if needed. Place roast over onion slices, top with remaining onion slices. Pour pasta sauce over roast. Cover; cook on LOW 8-9 hours or until roast is fork tender.
3. Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
4. Stir beans into liquid. Cover, cook on HIGH 10-15 minutes or until beans are hot. Carve roast across the grain into thin slices. Serve with bean mixture and garnish with fresh basil, if desired. Yum-o!
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