1 Tbsp (15 mL) each dried basil, rosemary and oregano leaves
2 tsp (10 mL) each salt and pepper
2 tbs p. (30 mL) granulated sugar
4 lb (2 kg) beef pot roast, such as cross-rib or blade roast
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Let's Make It
1. Place mushrooms, garlic, carrots, onion, celery, plum tomatoes and tomato paste in the bowl of a slow cooker (or see Oven Directions, below). Add seasonings and sugar. Stir to evenly mix. Place meat in slow cooker and spoon vegetable mixture overtop. Cover and cook until beef is fork-tender, 5 to 6 hours on high or 8 to 10 hours on low.
2. Remove beef to a cutting board and let stand 5 minutes, and then thickly slice. Serve with one-third of sauce. Spoon off any fat that is floating on surface of sauce before serving.
3. Thicken remaining sauce to use for pasta by puréeing half of it, then stirring it back into chunky sauce. Taste and add pinches of hot chili flakes if you like it spicy. Sauce will keep well, covered and refrigerated.