Spicy Italian Pot Roast

Looking for a juicy, tender pot roast? A pot roast with a kick to it? Look no further! By request of my beloved husband, I created a pot roast that was "spicy." This is perfect for Sunday dinner, especially if you have 2o'clock church like we do. Throw it in at 10:00 in the morning, (it's hard for me to smell meat that early, but we do what we must!) and let it cook, and it's ready by the time you walk in from church!  That is how I do Sunday dinners, at least while I have 2 o'clock church. :) 

Spicy Italian Pot Roast 
Serves:4-5

Ingredients:
1 whole 2.5 Pound, Rump Roast, Timmed Of All Excess Fat 
1 Tablespoon Olive Oil, For Rubbing 
2 pinches Kosher Salt, For Rubbing 
1 dash Black Pepper, For Rubbing 
1 can (14.5 Oz.) Diced Tomatoes, Undrained 
1 can 6 Oz Tomato Paste 
1 clove Garlic, Minced 
1 teaspoon Italian Seasoning 
1 Tablespoon Sugar 
1-½ cup Pepperoncini Peppers,chopped, 1/4 Cup Juice 
8 ounces, weight Baby Carrots 
1-½ whole Onion, Sliced Into 1 Inch Slices

Directions:

Begin by rubbing the olive oil all over the roast. Season with salt and pepper on both sides. Brown both sides in a large pot over medium heat. Transfer to slow cooker.
In a medium bowl, combine the diced tomatoes, tomato paste, garlic, Italian seasoning, and sugar. Stir well. Mix in the pepperoncini peppers. Stir in the reserved juice. Set aside.
Place the onion slices and carrots in the slow cooker with the roast. Pour the sauce over the meat and veggies, combine well. Cook over high heat for 1 hour. Then switch to low for remaining 6 hours.
Remove roast from slow cooker, shred meat and serve with carrots and sauce.