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Italian Pot Roast (Crockpot)

Source of Recipe

by Marsha, from "The Gourmet Slow Cooker" by Lynn Alley (Ten Speed Press, 2003)


Recipe Introduction

Impress your guests with this dish from "The Gourmet Slow Cooker." It's as good as anything served at a nice restaurant. The prep time takes about an hour. Once it's cooked, all you have to do is cook a batch of instant polenta, which takes about 5 minutes.

List of Ingredients

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


Recipe

• To prepare spice mixture: In mortar or coffee grinder, combine cinnamon, cloves, allspice and peppercorns. Grind to fine powder.

• To prepare meat: Heat large saute pan over medium-high heat. Add oil. Add meat. Cook, turning roast, for 10 to 15 minutes or until browned on all sides. Using tongs, transfer to slow cooker.

• To make sauce: Add onion to saute pan. Saute, stirring frequently, for 10 minutes or until lightly browned. Add garlic, celery and carrots. Saute for 3 to 4 minutes or until lightly browned. Add spice mixture. Cook for 2 minutes. Add red wine. Cook for 10 minutes or until reduced by one-third. Stir in crushed tomatoes and salt to taste.

• To cook: Pour sauce over meat in slow cooker. Cover. Cook on low for 8 hours or until meat falls away from bone. To serve: Transfer to warmed serving dish. Garnish with parsley. Serve immediately.

• Makes 4 to 6 servings