3 to 4poundsboneless chuck beef roast, large pieces of fat trimmed off
2tablespoonsall purpose flour
½teaspoonground black pepper
1large onion, cut in half and sliced into half moons
2large carrots, cut into 1 inch pieces
1large celery stalk, cut into 1 inch pieces
¼cupchopped fresh parsley
1can (15 oz) no-salt-added tomato sauce
1jar (12 oz) roasted red peppers, drained and chopped (see note)
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, or 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.
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 2-3 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.