Italian Pot Roast

• 3 -4 lbs boneless beef chuck roast
• 2 tablespoons olive oil
• 1 (26 ounce) jarclassico di napoli pasta sauce (Tomato & Basil)
• 12 cup dry red wine or 12 cup water
• 3 wyler's beef bouillon cubes or 3 teaspoons beef bouillon granules
• 6 medium red potatoes, quartered (about 1 pound)
• 1 12 cups baby carrots (about 8 ounces)
• 1 large onion, cut into wedges

1. In large skillet, over high heat, brown beef roast on both sides in hot oil.
2. Remove roast from skillet.
3. In same skillet, combine beef juices, 1 cup pasta sauce, wine and bouillon cubes.
4. Cook mixture until hot and bouillon cubes dissolve.
5. Place vegetables in bottom of crock pot.
6. Top with roast, pour bouillon mixture over vegetables and roast.
7. Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender.
8. Transfer roast and vegetables to serving platter; cover with foil to keep warm.
9. Reserve 1 cup juices.
10. In medium saucepan, combine reserved juices and remaining pasta sauce.
11. Heat through.
12. Serve with roast and vegetables.

olive oil, pasta sauce, red wine, beef bouillon granules, red potatoes, baby carrots, onion

Taken from www.food.com/recipe/italian-pot-roast-131013 (may not work)