This is a two-for-one recipe. Do double duty and dish up thick slices of slowly simmered pot roast with a hearty tomato sauce the night you make it. Then whirl leftover sauce into a thick bolognese-style pasta sauce to enjoy down the road.
Following directions above, place all ingredients except beef in a large, wide ovenproof saucepan instead of a slow cooker. Bring sauce to a boil over high heat, stirring often. Add beef and spoon a little sauce overtop. Cover and roast in centre of preheated 325F (160C) oven until fork-tender, turning meat occasionally, 4 hours.
Cooking the pot roast in a slow cooker on low for a long time produced the most tender results. An easy way to do this: put the roast on to cook just before heading to bed and let it simmer while you sleep. Refrigerate it in the morning, then reheat in the microwave for dinner.