Crockpot Italian Pot Roast

This is a super easy recipe, needs very little hands-on prep, can cook all day while you do something else, and makes a delicious dinner. If you don't own a crockpot, you can make this on the stovetop or in the oven.

I used a jarred marinara sauce because we had one already open in the fridge. Otherwise, I would have used a 28 ounce can of diced tomatoes, along with a teaspoon or two of Italian seasoning. I buy my marinara at Aldi now. They have an organic version which is yummy and inexpensive, contains no added sugar, no soy, no junk. If you haven't shopped at Aldi yet, you are missing out on some awesome bargains.

You might serve this pot roast over polenta or pasta, if you are not concerned about grains or carbs. I'm making some rich, cheesy mashed potatoes instead. If you're cutting the carbs, skip all these side dishes, and just add a sprinkle of Italian-style shredded cheese or Parmesan on top.

Ingredients:

1 smallish chuck roast (Mine is only 1.5 lbs. Get grassfed if you can.)
1-2 TB olive oil
1 large onion, chopped
2 large cloves garlic, chopped
2 stalks of celery, chopped
2 large carrots, chopped
1 jar marinara sauce (or 28 oz. diced tomatoes plus 2 teaspoons Italian seasoning)
salt and pepper to taste

Into the crockpot, pour olive oil. Add onion, garlic, celery, and carrots. Place chuck roast on top of veggies. Sprinkle with salt and pepper. Pour marinara over the meat. Cover and set on HIGH. Cook 2 hours, then turn to LOW and continue cooking another 2-3 hours. Turn off crockpot and let sit for one hour. Serve warm over pasta, polenta, mashed potatoes, or nothing! Top with grated cheese, if you like. Enjoy!