I'm not sure why I'm calling this a Sunday Pot Roast when you can make it on a Saturday as well. It's not really a weekday kind of a dish even though it braises in the slow cooker, mainly because no one wants to sear meat first thing in the morning. This is more the Italian style of pot roast, with tomatoes and red pepper, and though the picture doesn't do it justice, we created a lovely sauce with an immersion blender. As you can probably judge from the pounds of meat in this recipe, you'll have a ton of welcome leftovers. Top some egg noddles with the fallen apart meat and sauce or pair with some potatoes.....you know what you're doing.
3.5 - 4 lbs chuck roast
2 cups wine
1 1/2 cups baby bella mushrooms, sliced
1 onion, cut roughly
1/4 c tomato paste
3 cloves garlic, roughly chopped
3 roasted red peppers
1 T dry seasoning (oregano, herbs de provence) or a small bunch of a fresh herbs
Cut chuck roast in half, generously season with salt and pepper. Sear on all sides on a hot cast iron skillet. In a small bowl stir wine, tomato paste and seasoning together. Throw all ingredients along with meat into a slow cooker and let cook on high for about 6 hours, until tender. Remove meat from slow cooker onto a plate, and with an immersion blender, puree all vegetables and sauce until a nice smooth and thick sauce is formed. You can do this in a blender if you don't have an immersion one. Pull meat apart in large chucks with a fork and place back into the slow cooker to stay warm. Serve over egg noodles.
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