Italian Pot Roast Beef with Rotini pasta. So easy and delicious in the slow cooker. I use a 4-5 pounds chuck roast (or rump roast), sear both sides in canola oil, s & p, to taste, move to slow cooker, add one 22 ounces marinara or tomato sauce (your choice), one teaspoon garlic powder, one teaspoon basil, one teaspoon oregano, 1/2 onion sliced, cook on low heat 4-6 hours.
Boil Rotini pasta as per instructions, add butter and plate. Remove pot roast (it’ll fall apart), ladle or spoon on several helpings and enjoy! (I always have freshly grated cheese on the table!).
We just love this dish with a side salad and garlic toast!
Hope you enjoy.
Cheryl “Cheffie Cooks” Wiser.