Crock Pot Italian Pot Roast

Crock Pot Italian Pot Roast

Made it with: 
Richard’s Famous Nonnie’s Kitchen Italian Seasoning and
Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt

This recipe is made in a crock pot. Assemble it in the morning, and scrumptious, fall-apart beef, delectable vegetables and a rich gravy will be ready to serve by suppertime. This satisfying autumn or winter meal will make your home smell wonderful as it cooks. Leftover pot roast can be used for hot roast beef sandwiches for a quick supper or hearty lunch.

Ingredients

1 T. Richard’s Famous Nonnie’s Kitchen Italian Seasoning and
1 tsp. Richard's Famous Original Garlic Salt
3 or 4-lb pot roast
2 T. olive oil
1 medium onion, diced fine
1 medium carrot, peeled and diced fine
1 -14.5 oz. can of diced tomatoes
2 medium potatoes, peeled and quartered.
6 medium carrots, peeled and quartered
1 large onion, peeled and quartered
2 Cups low sodium Beef Broth (or water may be substituted)
1 T. brown sugar
1/4 C. all purpose flour
1 tsp. gravy coloring, if desired

Directions
In a heavy skillet, heat olive for about 30 seconds over medium heat. Turn heat to medium-high, and add roast and sear on all sides. Don’t forget to brown the sides as well. Place roast in the crock pot..
Add diced onion and diced carrot to the pan, and cook until slightly softened. Spoon the vegetables out of the pan and spoon over the meat in crock pot.
Arrange remaining vegetables in the crock pot around and over the pot roast.

Stir 1 tsp. Richard's Famous Original Garlic Salt and i T. brown sugar into the beef broth.
Add the beef broth to the crock pot and pour the can of diced tomatoes over all.
Sprinkle 1 Tablespoon of Richard’s Famous Nonnie’s Kitchen Italian Seasoning over the top of the meat and vegetables.

Place cover on crock pot and cook on low about 8 hours, or high about 6 hours, or until meat is very tender. Remove meat and vegetables and keep warm, covered, on serving platter.
Ladle the liquid through a strainer into a gravy separator if you have one, and then add strained liquid to a sauce pan. If you don’t have a gravy separator, ladle through a strainer into a sauce pan; you can spoon off any visible fat from the top of the liquid.
Add the contents of the strainer to the sauce pan.
Turn heat to medium and bring to a slow boil.
Meanwhile, in a jar, place 1/4 C. flour and ½ C. water. Tighten lid and shake well until a very smooth paste forms. If it has lumps, you can strain it.
Gradually whisk the flour mixture into the sauce pan and whisk until thickened. Add gravy coloring, if desired.
You may leave the bits of vegetables in the gravy, or use an immersion blender to blend until smooth. Taste and adjust seasonings.

Serve immediately with a gravy boat of the flavorful gravy.
If by chance you have leftover, hot roast beef sandwiches are delicious for lunch or dinner the next day.