This is a delicious 5-6 quart slow cooker recipe . I have reduced that amount of sodium by half as you can always add some later and I found the original one too salty. **4 BAY LEAVES** are required as well but has been removed from the "Ingredients" below as it is not properly listed in the database and causes on error.

Ingredients

6	ounce tomato paste
4	cloves garlic, minced
1/2	packet onion soup mix, dry
4	tsp fresh oregano, chopped
4	tsp fresh thyme, chopped
1	tsp salt
2	tsp freshly ground black pepper
4	lbs chuck roast, trimmed of any excess fat
32	ounce tomatoes, drained and chopped
2	onions medium, chopped
4	carrots medium, chopped
2	potato medium, chopped
2	celery stalk, sliced

Directions

1. In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the stoneware.
   
   
2. Add the remaining ingredients and any leftover tomato sauce. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
   
   
3. Remove 4 BAY LEAVES and serve.
   
   

Categories

Beef, Potatoes, Main Dish, Italian, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in iron High in phosphorus High in selenium High in vitamin A Very high in vitamin B12 Very high in zinc

Bad points High in cholesterol