Wednesday, August 26, 2009

Recipe: Pot Roast with Tomato Sauce

1 beef chuck roast
1 28 ounce can whole tomatoes including juice
1 large white onion, chunked
1 garlic clove
1 teaspoon salt
1 teaspoon black pepper
1 can (6 ounce) tomato paste
1 cup white cooking wine
White rice

In slow cooker, drizzle olive oil on bottom.

Put in roast, and sprinkle the onion chunks around, and garlic.

Add the can of tomatoes with juice, salt, pepper, tomato paste, and cooking wine.

Stir well till tomato paste is evenly distributed.

Cook on HIGH in slow cooker for 5 hours.

Serve with hot rice.

Makes 4 servings.

My own recipe
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