Italian Pot Roast with Cannellini Beans and Herbed Tomato Sauce

Dinner Is Served fact:  I love fall cooking and baking.  And as much as I dislike saying so long to warm weather, I must admit that buying a chuck roast at the butcher yesterday and bringing the slow cooker up from the basement really warmed my heart.

There are so many soup and stew and slow cooker recipes I want to share, it’s tough to know where to begin.  So let’s start with something delicious and EASY.  Just a little work on the front end, toss a can of cannellini beans at the end.  With very little effort, you’ll be in pot roast heaven.  Serve with some soft polenta or mashed potatoes, if you have time.  Otherwise a loaf of fresh Italian bread will suffice.  Oh, and a glass of Chianti (duh).

Bring on the chill, Mother Nature….my slow cooker, Chianti and I are ready to rumble!

Italian Pot Roast with Cannellini Beans and Herbed Tomato Sauce

1 cup sliced carrots

6 new potatoes, cut into thirds

1 medium onion, sliced

3 lb boneless beef rump roast, trimmed (see Note>)

4 TBS minced fresh basil, divided

4 TBS minced fresh oregano, divided

2 tsp. minced garlic

2 tsp. kosher salt, divided

¼ tsp. red pepper flakes

1 can tomato sauce (8 oz)

1 can tomato paste (6 oz)

2 tsp. Italian seasoning

1 can cannellini beans, drained (19 oz)

Layer carrots, potatoes, and most of the onion slices in a 4-6 quart slow cooker; top with roast.

Mash 2 TBS basil, 2 TBS oregano, garlic, 1 tsp salt, and pepper flakes in a small bowl; spread on roast.

Combine tomato sauce, tomato paste, remaining basil and oregano and Italian seasoning in a bowl. Pour tomato mixture over roast; top with remaining onion slices. Cover; cook until meat is fork tender, on high heat setting for 5-6 hours or on low heat setting for 8-9 hours.

Stir beans into sauce; cook on high-heat for 10-15 minutes. Remove roast from cooker. Let roast rest for 5-10 minutes before thinly slicing meat against the grain. Skim any accumulated fat from sauce.  Adjust seasonings with salt and pepper to taste. Spoon beans, vegetables and sauce over roast.

Serves 8

Note>  You may also use a Bottom Round Roast.  Or a chuck roast may be used…just cut into pieces rather than slice.

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