Lunch / Dinner
Smoky Pot Roast with Fire-Roasted Tomatoes
Up your pot roast game with smoked salt and fire roasted tomatoes. It’s a simple way to make an ordinary pot roast extraordinary. Tender potatoes, carrots, and onions drenched in a silky sauce along with simple dinner rolls complete this classic comfort food meal.
Test Kitchen Tip
This recipe calls for both dried and fresh rosemary. To use all fresh, substitute 2 Tbsp. fresh for the 1 Tbsp. dried.
Combine rosemary, smoked salt, and 2 tsp. black pepper; rub onto all sides of roast.
Sear roast in oil in sauté pan over medium-high heat until browned on all sides, 10 minutes. Transfer roast to a 7- to 8-qt. slow cooker.
Stir tomato paste into sauté pan and cook over medium-high heat until it begins to caramelize, 2–3 minutes.
Deglaze pan with wine, scraping up any brown bits. Cook until wine reduces by half, about 1 minute; pour over roast.
Add potatoes, carrots, onion, garlic, and tomatoes to slow cooker; season with salt and pepper.
Cover slow cooker and cook roast until tender on high setting, about 5 hours. Transfer roast and vegetables to a plate. Strain braising liquid into a saucepan over medium heat; discard solids and bring liquid to a simmer.
Whisk together water and cornstarch until smooth, then whisk into braising liquid. Bring sauce to a simmer, stirring occasionally, until slightly thickened, 2–3 minutes. Serve roast with sauce and vegetables
% Daily Value*
Total Fat 11g 16%
Saturated Fat 3g 15%
Cholesterol 123mg 41%
Sodium 1251mg 52%
Carbs 25g 8%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.