Three-Tomato Beef Pot Roast

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junio 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
[timer length=180]180 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 3 hrs
  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Productos: 4 - 6 Servings


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


Season 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.

Reduce 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.)

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