Tuscan Pot Roast - The Olive Tap Recipes

Ingredients

• 3-4 T. The Olive Tap’s Tuscan Herb Olive Oil
• 4lb. beef chuck roast
• ½ C. red wine or beef stock
• ½ C. water
• 1 shallot, minced
• 3-4 diced yellow potatoes
• 1 C. mini carrots
• 1 ½ C. sliced portabella mushrooms
• 2 t. Worcestershire sauce
• 28oz. can of crushed tomatoes (preferably San Marzano)
• 1 t. crushed garlic (in jar) or a few cloves of crushed garlic
• Himalayan Pink Sea Salt and black pepper to taste