This gluten-free recipe uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce to create an Italian-Style Pot Roast in the oven or slow cooker. Using a variety of flavorful ingredients, this pot roast is perfect for feeding your family or entertaining guests.

• 3 cloves garlic, cut into 1/2-inch-thick spears
• 3 pounds boneless beef chuck roast cut in half
• 1/2 teaspoon each kosher salt & ground black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 cup dry red wine
• 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 1/4 cup finely chopped basil

INSTRUCTIONS

1.

Preheat oven to 300°F. Pierce meat evenly all over roast to create 1-inch deep slits with tip of paring knife. Insert garlic pieces into slits; season with salt & pepper. Heat oil in large heavy pot on medium-high heat. Add meat; cook 9-10 minutes to sear on all sides until well browned. Transfer meat to clean plate.

2.

Add onions, carrots and celery; cook 4-5 minutes stirring occasionally, until softened. Add wine; cook 2-3 minutes while gently scraping up any browned bits from bottom of pan. Stir in ZENB Sauce and basil. Return meat to pot; cover with lid. Bake 3 hours or until fork-tender.

3.

Shred roast into coarse shreds and serve with sauce.