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Italian Pot Roast
Slow Cooking At Its Best!


1 3- to 4-pound boneless beef chuck pot roast
2 T. olive oil
1 26-oz. jar Classico di Napoli (Tomato and Basil) Pasta Sauce
1/2 c. dry red wine or water
3 Wyler’s Beef-Flavor Bouillon Cubes or 3 t. Wyler’s Beef-Flavor Bouillon Granules
6 medium redskin potatoes, quartered (about 1 pound)
1 1/2 c. baby carrots
1 large onion, cut into wedges


In large skillet, over high heat, brown beef roast on both sides in hot oil. Remove roast from skillet; reserve beef juices. Place vegetables in bottom of cooker. Top with roast; pour beef juices, 1 cup pasta sauce, wine and bouillon cubes over vegetables and roast.

Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter; cover with foil to keep warm. Reserve 1 cup juices.

In medium saucepan, combine reserved juices and remaining pasta sauce. Heat through. Serve with roast and vegetables.

All materials are courtesy of Wyler’s Bouillon.

Published in the January 11, 2006 issue of Farm World.