“I’m always collecting recipes from newspapers and magazines, and this one just sounded too good not to try!” You’ll love the slow cooker convenience and the blend of healthful ingredients and aromatic spices. Karen Burdell - Lafayette, Colorado
- 1 cinnamon stick (3 inches)
- 6 whole peppercorns
- 4 whole cloves
- 3 whole allspice berries
- 2 teaspoons olive oil
- 1 boneless beef chuck roast (2 pounds)
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup dry sherry or reduced-sodium beef broth
- 1 can (28 ounces) crushed tomatoes
- 1/4 teaspoon salt
- Hot cooked egg noodles and minced parsley, optional
- Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
- In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.
- Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.
- Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley, if desired.
- Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary. Yield: 8 servings.
Originally published as Italian Pot Roast in Healthy Cooking October/November 2009, p57
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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