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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 sauté 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 sauté pan and sauté, stirring frequently, for 10 minutes or until lightly browned. Add the garlic, celery and carrots, and sauté 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.