When served over cooked noodles, Marry Me pot roast in the slow cooker is a hearty and filling meal. The sides can stay simple: Try quick-cooking asparagus or sesame-steamed zucchini. This pot roast has plenty of sauce, so everyone will appreciate having some bread to mop it up. Offer buttered slices of no-knead bread or classic Italian bread. Or, try one of our homemade roll recipes, like crescent rolls or butternut squash rolls.
Ingredients
- 1 large onion, cut into large chunks
- 5 garlic cloves, smashed
- 1/2 cup beef stock
- 1 tablespoon oil from a jar of sundried tomatoes
- 3 to 4 pounds boneless beef chuck roast
- 1/2 cup dry red wine
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 1 jar (10 ounces) roasted sweet red peppers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
- 16 ounces pappardelle pasta
- freshly grated parmesan cheese, for garnish
- fresh basil leaves, for garnish
Instruction
- In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
- In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
- Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
- Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
- Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
- Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
- Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.
