Pot Roast With Lime Tomato Sauce
Pot roast is straight-up comfort food. But what's most comforting about this recipe is that it's cooked in the slow cooker, so you don't have to do all the work!
- 1 tbsp bottled minced garlic
- ⅓ cup lime juice
- 1 (3-lb) chuck roast
- 1 (14 ½-oz) can beef broth
- 1 tsp dried Italian seasoning
- 1 (28-oz) can crushed tomatoes
- 2 tbsp cornstarch
- 2 tbsp cold water
In a large resealable plastic bag, place the garlic and the lime juice.
Add the roast; turn to coat with the marinade.
Refrigerate overnight, turning the bag occasionally.
When ready to slow cook, place the roast in a three and a half-quart or larger slow cooker; discard the marinade.
Add the broth, seasoning and tomatoes.
Cover the pot, and cook on low for eight hours.
Remove the roast to a serving platter; cover to keep warm.
Turn slow cooker to high.
In a small mixing bowl, combine the cornstarch and water until smooth.
Add cornstarch mixture to sauce, stirring well to mix.- Cook an additional 15 minutes until the sauce thickens.
- Pour the sauce over the roast and serve.
- If you only have lemon juice on hand, go ahead and use it—it'll still be very tasty.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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