Italian Style Pot Roast

Recommended Hamilton Beach® Product:

Slow Cooker - Premium Cookware

• 3 pound beef chuck pot roast
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 12 oz. mushrooms, cleaned, sliced
• 1 cup red wine
• 26 oz. jar pasta sauce
• 3 tablespoons tomato paste
• 8 oz jarred pepperoncini peppers, with ½ cup of juice reserved.

THIS RECIPE IS ONLY FOR USE WITH THE HAMILTON BEACH® PREMIUM COOKWARE SLOW COOKER.

DO NOT USE TRADITIONAL CROCKS ON STOVETOP AS THIS WILL CAUSE CROCK TO CRACK. 

1. Season pot roast with salt and pepper.
2. Heat 1 tablespoon of oil in cookware over medium high heat and brown roast on all sides.  Remove roast from cookware and set aside.
3. Add remaining oil to cookware and cook onions until softened, about 3 minutes.
4. Add mushrooms to onions and cook until mushrooms are softened and slightly browned, about 3 minutes.
5. Add red wine to cookware and bring to a boil.  
6. Add pepperoncini juice, pasta sauce and tomato paste to cookware and stir to combine.
7. Remove from heat and return roast to cookware, spooning sauce over all.
8. Place pepperoncini peppers on top of roast in cookware.
9. Place cookware on slow cooker base, cover and cook for 4 hours on HIGH, or 8 hours on LOW. 

Nutritional Information: (Based on Individual Serving: 10 oz.) Calories: 260  •  Total Fat 8 g • Saturated 2.5 g • Cholesterol 55 g • Sodium 910 mg • Carbohydrates 11 g • Dietary Fiber 1 g • Sugars 4 g • Protein 30 g

Serves:  10-12

Note:  This recipe was developed by Hamilton Beach Brands, Inc.