Sundays are known around this house as “Lazy Day” and we took full advantage of it! This is another reason that I love my slow cooker so much….I could just give it a big hug (if it wasn’t so hot…whew). Back to the topic at hand, I love new cookbooks and new ideas so I received a new cook book and I took it upon my self to change a few things and this pot roast turned out succulent and very flavorful….I used less garlic, onion, salt, and added mushrooms. I hope you like it! Feedback would be greatly admired! 🙂
Makes: 4 servings
Here’s what you’ll need:
1 (about 3 pounds) chuck roast or bottom round roast tied with butchers twine
3 garlic cloves, minced
1/2 large onion, sliced
1 Tbsp rosemary leaves
2/3 cup white cooking wine (or zinfandel)
1/2 cup chopped mushrooms (I used bella mushrooms)
1 cup shredded mozzarella cheese
1 (15 oz) can diced tomatoes
1/8 tsp sea salt
1/4 tsp black pepper
flat leaf parsley for garnish
Place a slow cooker liner in the slow cooker and then place the chuck roast in the bottom. Turn slow cooker on LOW…..
Add minced garlic, salt, black pepper, rosemary leaves, and mushrooms…..
Add white wine…..
And lastly, add the onions and tomatoes…..
Cover the slow cooker and let cook for approximately 8 hours on LOW…..
After the 8 hours, add mozzarella cheese and turn slow cooker on HIGH let cook for another 30 minutes or until cheese is completely melted…..
Voila! Because of the juice that this can release, this can be served over pasta, polenta, garlic bread, or with garlic mashed potatoes….Mmm! I also garnished this dish with more mozzarella cheese and parsley!
**Make sure to remove the bones (if there are any) out of your chuck roast and the excess gristle and fat.