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| | Italian Style Pot Roast
2 teaspoons of minced garlic
1 teaspoon of salt
1 teaspoon of dried basil leaves
1 teaspoon of dried oregano leaves
1/4 teaspoon of red pepper flakes
2 1/2 to 3 pounds of beef bottom round rump or chuck shoulder roast
1 large onion, quartered and thinly sliced
1 1/2 cups of tomato basil or marinara spaghetti sauce
two 16 ounce cans of cannellini or Great Northern beans, drained
1/4 cup of shredded fresh basil or chopped Italian parsley
Combine garlic, salt, basil, oregano and pepper flakes in small bowl, rub over roast.
Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour spaghetti sauce over roast. Cover; cook on LOW 8 to 9 hours or until roast is fork tender.
Remove roast from cooking liquid; tent with foil.
Let liquid in slow cooker stand for 5 minutes to allow fat to rise. Skim off fat.
Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Carve roast across the grain into thin slices. Serve with bean mixture and garnish with basil. Makes 6 to 8 servings
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