1jar(12 oz.) roasted red peppers, drained and chopped (see note)
Instructions
Heat oil in large skillet over medium high heat. Mix flour, salt, and pepper. Cut beef roast into 4 large pieces, coat in flour mixture, and sear until browned on all sides, about 4 minutes per side. Place in slow cooker.
In large bowl, lightly stir together remaining ingredients. Pour over the beef in crockpot. Cover and cook on high for 5 hours, or on low for 10 hours, until meat is tender. Turn crockpot off and allow the pot roast to cool in the juices for 15 minutes.
Lightly shred the meat, or cut it into chunks and serve with the vegetables and sauce over mashed potatoes, polenta, or pasta.
Video
Notes
If desired, substitute a 14.5 oz. can of stewed tomatoes for the roasted red peppers.
Italian pot roast is almost better the next day. Refrigerate leftovers overnight in an airtight container and reheat on the stove over medium-low heat.
Leftovers can also be frozen for 2 to 3 months. Thaw overnight in the fridge before reheating.
Nutrition information is calculated for 3 lbs. of beef (8 servings). It does not include potatoes, polenta, or pasta.