Interestingly enough, I like the slow cooker version of my grandmother’s pot roast better than the oven version. The slow cooker doesn’t allow for evaporation so the sauce is lighter, fresher, almost even, dare I say it, crisper. The oven version is a bit heavier. In a large slow cooker or crock pot you can easily do 6 lbs of meat. I wouldn’t double the liquid. I think you can leave the recipe as is and either use one 3 lb chuck roast or two of them. If you use 3 lbs of chuck roast the recipe will serve 4, if you use 6 lbs it will serve 8 (or give you tasty leftovers for the next day).
Slow Cooker Pot Roast (serves 4)
- 2 tablespoons olive oil
- 3-6 pounds of Chuck Roast
- 1 large onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 orange bell pepper, coarsely chopped
- 2 large cloves of garlic, chopped fine
- 1 teaspoon dried basil
- 1 teaspoon dried leaf oregano
- 3 tablespoons all-purpose flour
- ¾ cup dry red wine
- 1 15-oz can chopped tomatoes
- 1 15-oz can tomato sauce
- 1 28-oz can plum tomatoes
- ¾ teaspoon sugar
- 1 bay leaf
- 2 cups coarsely chopped carrots
Heat olive oil in a sauté pan. Brown the pot roast on both sides. Remove and set aside. Add the onions, bell peppers, garlic, oregano and basil to the pan. Brown on medium-high for ten minutes. Add the flour to the onions and herb mixture and sauté for two more minutes stirring constantly.
In the slow cooker stir together the red wine, canned chopped tomatoes, tomato sauce, plum tomatoes, sugar and bay leaf. Once the onions, bell peppers and garlic are browned add them to the slow cooker and stir well. Set the browned chuck roast into the pan and spoon sauce over the top. Cook on high for 5 ½ hours OR on low for 10 hours. Either way will work. One hour before serving add the carrots and stir gently. Serve over flat noodles, or mashed potatoes, or rice.