Crock Pot Italian Pot Roast

Here is a comfort food dish that always hits the spot in our house.  I decided to stir things up a bit by making this weekend's pot roast with Italian herbs.  The results were fantastic.  Son number one said that it was the best pot roast I had ever made.   Funny how children get older and give you compliments.....I'm still trying to get used to it.  Something happens when children finally get through the teen years, they turn into nice people! 

Ingredients:

3-4 pound chuck roast

5-7 cloves garlic, smashed with knife

5 small white onions, peeled

2 carrots, peeled

2 large potatoes, cubed

1 teaspoon of salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary 

3/4 cup water

Lightly oil the crock pot.  Pat the roast dry with paper towels and place in crock pot.  In a small bowl mix the salt and dried herbs.  Sprinkle herb mixture over pot roast.  Use a large knife turned flat and smash the garlic cloves, then peel.  (The smashed garlic releases the most health benefits for your dish.)  Add garlic to the pot roast.  Add the onions whole.  Cut the carrots into 2-inch lengths and add.  Add the potatoes.  Add the water.   I cook on low for 6-8 hours until the meat is fall apart tender.  When storing the roast I always save the juice in it's own dish.  Once refrigerated the fat can be removed from the juice and when reheated it makes an excellent sauce for the roast. 

Recipe adapted from:  www.theclothesmakethegirl.com

Serves 8     

Enjoy!
Sherry

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