Crockpot Recipes | Beef Roast With Tomato Sauce + More!
  • Boneless Chuck Roast (about 3 lbs)
  • 3 Tbsp Olive Oil
  • ½ cup chopped onion
  • ½ cup diced carrots
  • ½ cup diced green pepper
  • 2 cloves garlic, minced
  • ⅓ cup dry red wine
  • 1 cup beef stock
  • 1 28-oz can Italian Style diced tomatoes
  • ¾ cup prepared marinara sauce
  • 1 tbsp fresh rosemary leaves, chopped
  • 3 bay leaves
  • Salt and pepper to taste
  • cooked egg noodles or mashed potatoes for serving
  1. Heat vegetable oil in a large pan on medium-high until very hot. Season roast with salt & pepper. Add roast to pan, turning to brown on all sides (about 3 minutes per side)
  2. Remove roast and place in a 6-qt crockpot. Pour out or use a paper towel to remove all but about 2 Tbsp of the meat drippings
  3. Add the carrots, peppers, onions and garlic to the pan and saute for about 4 minutes, until the carrots start to soften.
  4. Add the wine to the pan and use a spatula to scrape the meat bits from the bottom of the pan.
  5. Allow vegetables and wine to simmer a few minutes, until the wine is reduced by about ¼. Add the beef stock and heat mixture until simmering
  6. Pour mixture over roast in the crockpot. Add rosemary, bay leaves, tomatoes and tomato sauce
  7. Cook for 4-5 hours on high or 6-8 hours on low
  8. Transfer roast to serving platter and pour some of the sauce created in the crockpot over the roast.
  9. Serve over egg noodles or mashed potatoes.
Recipe by Moms Need To Know ™ at