While shopping yesterday morning, the pot roasts looked delicious, but I wanted a different twist on it. A few years ago, I tried my hand at making Italian Pot Roast, but I wasn’t exactly pleased with the way it turned out. I researched some different recipes online tonight & added my own variation to them.
Slow cook your pot roast in a crock pot or you can cook it in a pressure cooker if you are in a hurry. Either way, the roast is very tender!
Considering we eat leftovers for lunch the following day, I cook 2 roasts at a time. I add 4 celery stalks, salt & pepper and 2 diced yellow onions (or 1 package Lipton Dry Onion Soup Mix) to the crock pot or pressure cooker.
After the roasts are fully cooked, I add the following:
1 jar Roasted Red Peppers with 1 Tbsp. of the juice
6 whole Sun-dried Tomatoes or 1 slightly drained can of Diced Tomatoes
Beef Stock or Broth as needed.
6 cloves Garlic (or garlic salt)
2 Tbsp. Parsley
1/4-1/2 cup white cooking wine
Cook Rice separately.
Make a gravy with the broth.
When making your plate, put rice on the bottom, gravy in the middle and meat with veggies on top.
I served roasted potatoes on the side.
Preheat oven 450. Spray a baking sheet with coconut oil.
3 large Diced Brown Potatoes, lightly coated in Olive oil, 1 Pack Lipton Dry Savory Herb & Garlic Salt.
Cook for 40 minutes or until fully cooked.
Hope you enjoy!