- 1 boneless chuck roast half, about 1 1/2 pounds
- All-purpose flour for coating
- 2 tablespoons vegetable oil
- 1/2 cup diced onions
- 1/2 cup diced peeled carrots
- 1/2 cup diced celery
- 2 cloves garlic, chopped
- 1/4 cup dry red wine
- 1 tablespoon Kitchen Accomplice Beef Broth Concentrate or 2 tablespoons Kitchen Accomplice Organic Beef Bone Broth Concentrate
- 1 cup water
- 1 can (28 ounces) Roma tomatoes with basil, diced, juice reserved
- 1/2 cup prepared tomato-basil pasta sauce
- 1 1/2 teaspoons chopped fresh rosemary
- Salt and ground black pepper
Coat roast with flour, patting off the excess. Heat oil in a large, heavy pan over medium-high heat. Add the roast, turning to brown all sides, about 2 minutes per side. Remove roast and transfer to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of drippings from the pan.
Add onions, carrots, celery and garlic to the pan and cook, stirring for 2 minutes. Add wine, stirring to loosen browned bits from the pan. Cook 2 more minutes, until there is only a little over a tablespoon of liquid left in the pan. (It may have a syrupy consistency).
Add Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate and water and bring the mixture to a simmer. Pour broth mixture over the meat in the slow cooker. Add tomatoes and reserved juice and the pasta sauce, and stir to mix.
Cover and cook for 4 to 5 hours on high, or 6 to 8 hours on low.
Transfer the pot roast to a serving platter. Add rosemary to the sauce remaining in the slow cooker and season with salt and pepper to taste. Pour sauce over the pot roast to serve.