Smoky Pot Roast

with fire roasted tomatoes This recipe calls for both dried and fresh rosemary. To use all fresh, substitute 2 Tbsp. fresh for the

1 Tbsp. dried.

Makes 6 servings

Prep time: 15 minutes Cook time: about 5 hours (high)

COMBINE:

1

2 1

1

STIR:

1 1/2

ADD:

1

8 1 2 1 Tbsp. each dried rosemary and smoked salt tsp. black pepper boneless beef chuck roast (21/ 2– 3 lb.), trimmed Tbsp. vegetable oil

Tbsp. tomato paste cup dry red wine

lb. red-skinned potatoes, halved oz. baby carrots medium onion, sliced Tbsp. minced fresh garlic can fire roasted tomatoes (14.5 oz.)

Salt and black pepper

WHISK:

1/3 1 cup cold water Tbsp. cornstarch Combine rosemary, smoked salt, and 2 tsp. black pepper; rub onto all sides of roast.

Sear roast in oil in sauté pan over medium-high heat until browned on all sides, 10 minutes. Transfer roast to a 7- to 8-qt. slow cooker.

Stir tomato paste into sauté pan and cook over medium-high heat until it begins to caramelize, 2–3 minutes.

Deglaze pan with wine, scraping up any brown bits. Cook until wine reduces by half, about 1 minute; pour over roast.

Add potatoes, carrots, onion, garlic, and tomatoes to slow cooker; season with salt and pepper.

Cover slow cooker and cook roast until tender on high setting, about 5 hours. Transfer roast and vegetables to a plate. Strain braising liquid into a saucepan over medium heat; discard solids and bring liquid to a simmer.

Whisk together water and cornstarch until smooth, then whisk into braising liquid. Bring sauce to a simmer, stirring occasionally, until slightly thickened, 2–3 minutes. Serve roast with sauce and vegetables.

Per serving: 397 cal; 11g total fat (3g sat); 123mg chol; 1251mg sodium; 25g carb; 4g fiber; 45g protein

Using canned fire roasted tomatoes is another easy way to infuse even more smoky flavor into this dish.