Pot Roast Italiano
3 pounds beef chuck roast
1 can diced tomatoes – drained
1 can tomato sauce – 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced (I omitted these because of personal taste)
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
Leftover Tip- If you have any meat leftover (which will be highly unlikely), shred it for sandwiches. Serve the shredded meat on hoagie rolls with chips and fresh veggies. Yum!