- 2 tbsp extra virgin olive oil
- 3 lbs beef chuck roast
- salt and pepper
- 1 onion, peeled and quartered
- 1 (16.25 oz) jar Mezzetta® Regional Recipes Italian Plum Tomato Delicate Marinara
- 1 cup beef broth
- 1/4 cup Mezzetta® Julienne Cut Sun-Ripened Dried Tomatoes
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp pepper
- cooked polenta
Place a large skillet over high heat. Season the roast with salt and pepper. Once the skillet is hot, add the olive oil and brown the roast on all sides. Place the roast in a crockpot, and add any juices that may have collected in the pan.
Add all remaining ingredients and cover and cook on low for 6 hours. Once cooked, remove the meat and allow to cool for 15 minutes. Slice into thick pieces and return to the crockpot. Serve pot roast over polenta.