3 tbsp olive oil
1 cup flour
1 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
4 lb chuck roast, or other oven roast
1 can Italian tomatoes, undrained *Celentano in the big yellow can is good, seasoned stewed
1 envelope Lipton or other onion soup mix
15 oz beer, suggestions: Fosters or Heineken
1 can potatoes, large
Heat olive oil in large skillet.
Blend flour and seasonings in large plastic bowl or bag. Remove roast from packaging, trim excess fat and pat dry with paper towels. Add roast to flour mixture and evenly and completely coat. Discard flour mixture.
Place flour-coated roast in hot oil and brown 1-2 minutes on each side until it is completely covered in a brown crust. Remove roast from skillet and place in slow cooker or crockpot.
Pour undrained tomatoes and soup mix over top of roast and pour in enough beer to fill crockpot halfway up.
Cover and cook on low setting for 8-10 hours. Once roast is done, remove from crockpot, cover and keep warm in the oven.
Open and drain two cans of whole new potatoes, slicing each in half, turn crockpot setting to high and add potatoes to heat in the broth for 30 minutes.
Slice meat and serve in a bowl with warm crusty bread, potatoes and plenty of broth.
Sugar: 1g
:
Calcium: 71mg
Calories: 716kcal
Carbohydrates: 19g
Cholesterol: 209mg
Fat: 42g
Fiber: 1g
Iron: 8mg
Potassium: 1056mg
Protein: 61g
Saturated Fat: 16g
Sodium: 636mg
Vitamin A: 53IU
