Dash of Grace: Italian pot roast

Serves 8 - Prep: 20 minutes - Cook: 5 hours

3 tablespoons oil

1 beef chuck roast, 3 1/2-4 pounds

1 (28-ounce) can crushed tomatoes, undrained

1 cup finely chopped onion

1/2 green bell pepper, finely chopped

1/2 red bell pepper, finely chopped

1 stalk celery, finely chopped

3/4 cup burgundy wine or beef broth

2 teaspoons salt

1/2 teaspoon EACH of pepper, basil, minced garlic, and oregano

Heat oil in a large, heavy skillet or Dutch oven. Place meat in skillet and brown on all sides. Move meat to a 5-quart slow cooker. Cook onions, red and green peppers, and celery in skillet and sauté until they are brown and getting tender. Add all other ingredients. Cook for about 5 hours on low. If you need more liquid while cooking, use a little water or tomato juice. Mine was perfect as it was. Slice meat on a platter and pour a ladle of the sauce down the middle. Serve the rest of the sauce over plain spaghetti on the side. Serve with Parmesan cheese.

I had company coming over, so I asked each of them to bring a salad, and it worked out great – we had our meal and a mini-salad bar.

NOTE: This is even better heated up the next day!