Italian Pot Roast

From Everyday Food
Serves 8

*3 lbs. beef chuck roast
*salt and pepper
*four cloves garlic, halved lengthwise
*olive oil
*1 large onion, cut into 8 wedges
*1 1/4 lbs. white potato
*28 oz. can whole tomatoes in puree
*1 tbsp fresh rosemary

With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 tsp salt and 1 tsp pepper. In a large skillet, heat oil over high heat. Cook beef until browned on all sides, about 5 minutes.

In a 5 qt. slow cooker, combine beef, onion, potatoes, tomatoes with puree, rosemary and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours. Transfer meat to cutting board; thinly slice and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls. Generously spoon sauce over.