6 slices Bacon+ 1/2tsp Grease (Baked, blended. Reserve grease)
1.5T Olive Oil
1c Water + 1 Beef Broth Cube (Crushed)
1.5c TO 2c jarred Rinaldis Traditional Marinara Sauce
1/2c + 2T Cabaret Red Wine
3/4tsp Red Wine Vinegar
1 Carrot, shredded
1 nice size Onion
1 Green Pepper
3/4c Mushrooms, sliced
1/2tsp Garlic Powder
2tsp Dried Parsley
1.5tsp Italian Seasoning
1/8tsp Sea Salt
1/4tsp Ground Pepper
Other options, add in: 1can Cannellini Beans (Drained)<-I wanted to add, forgot to buy. Will add next time! 1/2c zucchini, sliced and halved.
Line pan with foil. Bake Bacon, reserving grease. Blend up bacon. Lightly Salt and Pepper Roast. Heat oil in skillet. Brown each side of roast. Butter Flavor Cooking Spray Crock. Add Roast to crock. In pan, you cooked roast, add in red wine. Allow to simmer a few minutes, stirring up bottom stuff that’s stuck to pan (Deglazing). Add wine to crock. Add in rest of ingredients. Cook on LOW for 8hours. Remove meat and cut up. You can choose to scoop out excess grease, at this point (Clear stuff floating at top). Add cut up meat back in. Enjoy.
I served with Garlic Toast and My Parm. Green Beans (Also uses Bacon Grease from above)
Leftovers served on taco shells!
*You can try to trim excess fat from meat, prior to browning.