Italian Pot Roast Slow-Cooker

Methods/Steps

1. Coat roast with flour, patting off the excess. Heat oil in a large, heavy pan over medium-high heat. Add the roast, turning to brown all sides, about 2 minutes per side. Remove roast and transfer to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of drippings from the pan.

2. Add onions, carrots, celery and garlic to the pan and cook, stirring for 2 minutes. Add wine, stirring to loosen browned bits from the pan. Cook 2 more minutes, until there is only a little over a tablespoon of liquid left in the pan. (It may have a syrupy consistency).

3. Add Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate and water and bring the mixture to a simmer. Pour broth mixture over the meat in the slow cooker. Add tomatoes and reserved juice and the pasta sauce, and stir to mix.

4. Cover and cook for 4 to 5 hours on high, or 6 to 8 hours on low.

5. Transfer the pot roast to a serving platter. Add rosemary to the sauce remaining in the slow cooker and season with salt and pepper to taste. Pour sauce over the pot roast to serve.