Italian Pot Roast for #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

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Wendy from A Day In the Life On The Farm said: "February is National Canned Food Month. Share a recipe that uses one or more canned goods."

This is a fun change up to our normal pot roast routine! It had a lovely flavor from all the delicious add-ins, and the only thing I wished I'd done differently was thrown some potatoes in the pot so it could cook in the seasoned liquid and round out the meal. My sister insists potatoes wouldn't be very Italian - but I think it would taste wonderful. 

I love that a dish like this can be pulled together in no time at all, thanks to a handful of ingredients pulled straight from the pantry. 

Come see all of our pantry friendly recipes today!

• Baked Beans Curry from Sneha's Recipe
• Chicken Spaghetti from A Day in the Life on the Farm
• Garlicky Artichoke Pasta from Food Lust People Love  
• Homemade “Better Than Canned” One-Pot Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Pot Roast from Making Miracles 
• Pulao from Magical Ingredients
• Scalloped Tuna Bake from Palatable Pastime  
• Spam Musubi by Culinary Adventures with Camilla
• Ragù Bolognese from  Karen's Kitchen Stories 

Italian Pot Roast

Ingredients

4 lbs chuck roast

1 16-oz jar roasted red peppers

1 14-oz can artichoke hearts, drained

4-oz sundried tomatoes (jarred, with oil)

2 whole onions, peeled and diced

14-oz can beef broth

1 heaping TBS minced garlic (jarred)

Directions

1. Place roast in a crock pot and add remaining ingredients to the pot, stirring gently to combine.
2. Cook on high 4-5 hours or low for 8, until beef is very tender.
3. Serve meat with veggies over mashed potatoes, pasta, or rice if desired. Or serve stew like with the broth.
4. You can also remove broth from the crockpot, skim the fat, and heat on the stove with a cornstarch or flour slurry and thicken into a gravy to serve, if desired.
5. If you are serving with the broth, or turning it into gravy, feel free to add some red wine and adjust the seasonings to taste, before serving! 

Recipe adapted from The Pioneer Woman