1 6-ounce can tomato paste
2 cloves garlic, pressed
1 2-ounce envelope dry onion soup
3/4 teaspoon dried oregano, crushed
3/4 teaspoon dried thyme, crushed
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 pounds chuck roast, trimmed of excess fat
1 16-ounce can tomatoes, diced
1 medium onion, chopped
2 medium carrots, diced
1 medium potato, diced
1 large celery rib, sliced
2 bay leaves
1 pound bowtie pasta, cooked as directed on package

In a small bowl, combine the tomato paste, cloves, onion soup, oregano, thyme, salt and black pepper. Rub mixture over the roast and place roast in the crockpot. Add the remaining ingredients and any leftover rub. Cover and cook on low for 7 to 8 hours. Serve over hot cooked pasta.

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