Crock Pot Italian Pot Roast

• 1 lb small white potatoes
• 1 tablespoon olive oil
• 4 garlic cloves, halved lengthwise
• 3 lbs beef chuck roast
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• 1 large onion, cut into wedges
• 1 (28 ounce) canwhole tomato puree
• salt
• pepper

1. Cut 4 slits in the beef roast and stuff the slits with half the garlic.
2. Generously season the beef with salt and pepper.
3. In a large skillet, heat oil over high heat, swirling to coat the pan.
4. Place beef roast in pan, brown on all sides, about 5 minutes.
5. Combine the beef, onion, potatoes, tomatoes in puree, rosemary and remaining garlic in a 5-quart Crock pot.
6. Cover, cook on high setting until meat is tender, about 6 hours.

white potatoes, olive oil, garlic, chuck roast, fresh rosemary, onion, tomato puree, salt, pepper

Taken from www.food.com/recipe/crock-pot-italian-pot-roast-143320 (may not work)