Canadian-Beef-Three-Tomato-Beef-Pot-Roast
Canadian-Beef-Three-Tomato-Beef-Pot-Roast
Canadian-Beef-Three-Tomato-Beef-Pot-Roast

Three-Tomato Beef Pot Roast

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June 23, 2015

Consider the convenience of the slow cooking Beef Pot Roast recipe – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Beef Pot Roast? “I would use this method again – loved the combo cook, simple to follow and delicious results!!” —Reader Comment
180 Minutes

  • Prep: 15 mins
  • Cook: 3 hrs
  • Yields: 4 - 6 Servings

Ingredients

3 lb (1.5 kg) Pot Roast

Salt and pepper, to taste

1 tsp (5 mL) dried Italian seasoning

1 tsp (5 mL) paprika

2 onions, thinly sliced

6 garlic cloves, minced

10 sun-dried tomatoes, scissor-cut into thick strips

1 can (19 oz/540 mL) stewed tomatoes

1 cup (250 mL) beef stock

½ cup (125 mL) dry red wine

½ cup (125 mL) ketchup

Directions

1Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.

2Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)

3Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.

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