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Crock Pot Italian Pot Roast

Imagine opening the front door after a long day to be greated with this aroma!! It is worth the 30 minutes of prep in the morning or the night before.
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Crock Pot, Red Meat
Ingredients Method

Ingredients
  

  • 1 red bell pepper cut 1" pieces
  • 3 1/2 lb(s) pot roast
  • 3/4 cup(s) red wine
  • 6 potato(es) small white/red, cut in half
  • 3 whole carrots scrubbed and cut 1" pieces
  • 1 cup(s) onion diced
  • 3 1/4 cup(s) beef broth
  • 2 tbsp fresh sage cut 1/4" pieces
  • 2 tsp thyme or 2 Tbsp. fresh

Method
 

  1. Prep Work: Chop onions, celery, and peppers. Store together.
  2. Chop all vegetables and leave on cutting board.
  3. Heat 1 Tbsp. olive oil in a skillet on medium-high and lightly brown roast on all sides. Transfer to slow cooker pot.
  4. Add wine to skillet, scrape bottom of pan to get all drippings from the meat, and pour over roast in slow cooker.
  5. Add vegetables, broth, sage, thyme. Cook on low 8 hours or until tender. Serving Suggeation: To make gravy, place 1 c. of liquid from meat in skillet on medium-low heat. Whisk in flour and liquid alternatively until gravy reaches desired thickness.