Italian Pot Roast – Crockpot

(from SallyV’s recipe box)

Prep time: 15 minutes
Cook time: 480 minutes
Serves 4 people

Categories: Crockpot

Ingredients

  • 1-3 lb. beef chuck roast
  • 1 jar whole roasted red peppers
  • 1 can artichoke hearts, drained
  • 1 large onion, peeled and quartered
  • 28 ounces beef stock
  • 1 T. parsley
  • 3-4 cloves garlic, smashed
  • 1/2 C. wine
  • 1 T. flour
  • Salt & pepper, to taste
  • 12 oz. egg noodles, cooked according to directions

Directions

  1. Place chuck roast in a large crockpot. Pour on the roasted red peppers and the drained artichoke hearts. Add onions, garlic cloves and beef broth. Cover and cook on low for 8 hours.

  2. Remove the meat and veggies from the pot; cover with foil and set in 275°oven to keep warm.

  3. Pour the cooking broth into a sauce pan and let it cool in the refrigerator for a few minutes. Carefully skim off the solidified fat from the top of the liquid and discard. Mix flour with 1/2 cup of the cooking liquid and set aside.

  4. Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. Whisk in a tablespoon or so of the flour paste. Check thickness: if it’s too liquid, continue to boil for another minute or two. If it’s too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy. Adjust seasoning.

  5. Put meat and vegetables back in gravy and mix well. Serve over noodles.

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