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Italian Pot Roast

Source of Recipe


From "The Gourmet Slow Cooker" by Lynn Alley






List of Ingredients



• 1 cinnamon stick, broken into pieces
  
• 4 whole cloves
  
• 3 allspice berries
  
• 6 black peppercorns
  
• 3 Tbsp olive oil
  
• 3-1/2 lbs. beef pot roast, trimmed of excess fat
  
• 1 yellow onion, finely chopped
  
• 4 cloves garlic, finely minced
  
• 2 celery stalks, sliced
  
• 2 carrots, peeled and sliced
  
• 1 cup hearty dry red wine
  
• 1 (28-ounce) can crushed tomatoes
  
• Salt
  
• Chopped fresh parsley, for garnish
  






Instructions



1. Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
   
   
2. Heat a large saut� pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10 to 15 minutes -- until lightly browned on all sides. Using tongs, transfer to the slow cooker. Add the onion to the saut� pan and saut�, stirring frequently, for 10 minutes or until lightly browned. Add the garlic, celery and carrots, and saut� for 3 to 4 minutes, until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about a third. Stir in the crushed tomatoes and salt to taste.
   
   
3. Pour the sauce over the meat in the slow cooker. Cover and cook on LOW for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.
   
   Makes 4 to 6 servings.