Italian Pot Roast

I love pot roast and could eat my Red Wine Pot Roast every day, but the family sometimes likes variety so this is a bit different, but still very easy.

What you need:

• 1 3-4 lb pot roast
• 3 TBSP olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 cup beef broth or water
• 1/3 cup balsamic vinegar
• 2 cups chopped tomatoes, fresh is better but canned is fine too

What to do :

Preheat oven to 350. In large dutch oven, heat the olive oil and brown the roast on both sides for a few minutes. Add everything else and cook in the oven for an hour. Remove, flip and cook uncovered for a half hour, then cover for the last 30-45 minutes (longer for a larger roast). I serve this with a side of spaghetti, Caesar salad and steamed broccoli.