Italian Pot Roast & Tomatoes

Another hefty, hearty, and beefy dinner is coming your way. It all begins with the crock pot. Best start this at the beginning of the day so it can be ready for dinner.

Note: If you do not have a crock pot, use an iron-clad or large ceramic pot and slow roast in the oven.

In this specific recipe, two cuts of meat are used:

Snip off the fat from the bottom round steak for a healthier meal!

The eye round tends to come as a gigantic, thick slab of meat, so best to slice in half so it's around the same size as the bottom round steaks.

Next for our veggies -- grab a can of tomato puree and a can of diced tomatoes. 

Normally big whole carrots are nice, but only this kind was readily available in the house. Whichever you prefer!

Rinse a few of those Red potatoes you might have leftover from a particular steak dinner (wink wink), dice up a couple celery stalks, and an onion or two. Also, mince some much-needed garlic and green bell peppers if you have them (not pictured). 

Now it's time to start layering. Begin with your steaks and try to have them all flat and not overlapping each other. Be very generous with the garlic.

Next, the onions.

Then, the bell peppers. Fresh is preferred, but ours is frozen leftover from a previous meal -- won't matter one bit! Place the potatoes on top.

Next, the celery and carrots.

 Then dump on a year's supply of all your favorite herbs and spices. I've selected garlic powder, onion powder, a dried Italian herb mix, 1 teaspoon of salt, and black pepper. This will contribute to the big flavor of your meal, so don't be shy and give them a good dusting.

Now before pouring in the tomatoes, stir in 2 teaspoons of soy sauce and a splash of Worcestershire sauce. If you have some red wine, 1/2 cup will suffice. We didn't have any wine on hand. :(

And dump away!

You are officially all set for its long journey to slow-cooking perfection. Set on LOW for a good 8 hours.

For oven users, set to 250 degrees and cover tightly for 4-5 hours.

When you can't possibly wait any longer, uncover that baby and dole out a slab of steaming pot roast! The bell peppers are particularly tasty in that sauce! All finished.

Enjoy~!