Cacciatore Pot Roast

I love how tender pot roast become after cooking all day in the crockpot. This particular recipe has a tomato base, a nice alternative to the traditional onions, carrots, and potatoes version.

Cacciatore Pot Roast
Adapted from Pampered Chef’s Stoneware Sensations, 1997

1 boneless beef chuck pot roast (2 ¼-2 ½ lbs)
1 Tbs. olive oil
2 garlic cloves, pressed (or smashed)
Freshly ground black pepper
1 medium onion, sliced
1 medium green pepper, sliced
8 oz fresh whole mushrooms
1 jar (28oz) spaghetti sauce
1 lb spaghetti, uncooked

Trim excess fat from roast. Heat oil in large skillet. Add garlic to oil and cook until tender. Discard garlic. Add roast to pan and sear on each side until browned. Place roast on a plate to cool. Sprinkle with ground black pepper.

In a labeled gallon ziptop bag, place the sliced onions and peppers, roast, and spaghetti sauce. (You can add the mushrooms now, but I prefer to add them on cooking day for better flavor. Be sure to mark the bag if adding the mushrooms on cooking day.)

On cooking day, place the defrosted roast and contents of bag into a crockpot. Cook on low 8-10 hours.