- 1 cinnamon stick (3 inches)
- 6 whole peppercorns
- 4 whole cloves
- 3 whole allspice
- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Top-Rated Italian Pot Roast
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"I loved the flavor of this dish. I used a tip from another reviewer and put my spices in a coffee filter tied with dental floss. I used Marsala wine for the sherry and used whole grain pasta. Everyone loved it!"
"My husband actually said he liked this pot roast 4 times during dinner last night!I didn't have any cheese cloth for the spice packet, so I used a coffee filter tied with dental floss. I was also out of plain crushed tomatoes, so I substituted cans of tomatoes containing green chilies. It added just a little extra kick, which my family likes.I served it over egg noodles and think it might be good over rice too. We had Taste of Home's Taste-of-Fall-Salad with the meal, and everyone was wondering if we were celebrating a special occasion they had forgotten about."
"Wonderful depth of flavor with little effort. I used a 3 pound chuck tender roast and cooked it on low in the crock pot for 7 hours. It was even better the day after."