What is it about autumn that brings out all the comfort food? Even more so than winter, I think. Maybe it’s because people need comfort to get over summer ending, but that’s not it for me. I’ve always loved fall. I’ve even grown fond of winter. But still, comfort food. This take on the classic pot roast comes from Slow Cooker Revolution by America’s Test Kitchen. Granted, pot roast of any kind isn’t on anybody’s heart-healthy list, but as a once-in-a-while treat, it’s delightful: rich, flavorful, and filling. You’ll find a printer-friendly version of the recipe at the bottom of this page.
Ingredients:
½ lb. bacon
2 onions
4 carrots
6 cloves garlic
2 Tbsp chopped fresh oregano (may substitute 2 tsp dried)
2 Tbsp tomato paste
½ tsp crushed red pepper (“crushers”)
½ cup dry red wine
1 (28-oz.) can crushed tomatoes
1 cup low-sodium chicken broth
2 bay leaves
2½ – 3 lbs. boneless beef chuck roast
¼ cup chopped fresh parsley
Preparation:
1.) Chop the bacon, then cook it in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towel to drain, leaving about 2 Tbsp of the bacon fat in the skillet. Discard the rest or reserve for another use.
2.) Chop the onions. Peel the carrots and cut them into 1” pieces. Mince the garlic. Add the onions, carrots, garlic, oregano, tomato paste, and crushers to the skillet. Cook on medium-high until the vegetables begin to soften and brown a bit around the edges, about 10 minutes.
3.) Stir in the wine, scraping up the yummy brown bits from the bottom of the pan. Transfer pan contents and drained bacon to the slow cooker.
4.) Add the tomatoes, broth, and stir. Sprinkle the beef with salt and pepper and add it to the slow cooker, gently submerging it. Tuck the bay leaves down into the liquid as well.
5.) Cover and cook on low for 9 – 11 hours (or 5 – 7 hours on high). Transfer the roast to a platter, and tent loosely with foil.
6.) Let the liquid sit in the pot for at least five minutes, then skim as much fat from the surface as you can. Pluck out and discard the bay leaves. Slice the beef and serve with the vegetables and sauce, sprinkled with the chopped parsley.
Italian-Style Pot Roast
Ingredients
½ lb. bacon
2 onions
4 carrots
6 cloves garlic
2 Tbsp chopped fresh oregano (may substitute 2 tsp dried)
2 Tbsp tomato paste
½ tsp crushed red pepper (“crushers”)
½ cup dry red wine
1 (28-oz.) can crushed tomatoes
1 cup low-sodium chicken broth
2 bay leaves
2½ – 3 lbs. boneless beef chuck roast
¼ cup chopped fresh parsley
Directions
1.) Chop the bacon, then cook it in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towel to drain, leaving about 2 Tbsp of the bacon fat in the skillet. Discard the rest or reserve for another use.
2.) Chop the onions. Peel the carrots and cut them into 1” pieces. Mince the garlic. Add the onions, carrots, garlic, oregano, tomato paste, and crushers to the skillet. Cook on medium-high until the vegetables begin to soften and brown a bit around the edges, about 10 minutes.
3.) Stir in the wine, scraping up the yummy brown bits from the bottom of the pan. Transfer pan contents and drained bacon to the slow cooker.
4.) Add the tomatoes, broth, and stir. Sprinkle the beef with salt and pepper and add it to the slow cooker, gently submerging it. Tuck the bay leaves down into the liquid as well.
5.) Cover and cook on low for 9 – 11 hours (or 5 – 7 hours on high). Transfer the roast to a platter, and tent loosely with foil.
6.) Let the liquid sit in the pot for at least five minutes, then skim as much fat from the surface as you can. Pluck out and discard the bay leaves. Slice the beef and serve with the vegetables and sauce, sprinkled with the chopped parsley.
julienne.red 
That crispy bacon really brings to the flavour and the pot roast looks very delicious!
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Thanks! I hope you’ll give it a try!
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