Back to Top-Rated Italian Pot Roast

Print Options

 
 
 
 Print
Top-Rated Italian Pot Roast Recipe

Top-Rated Italian Pot Roast Recipe

“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
TOTAL TIME: Prep: 30 min. Cook: 6 hours YIELD:8 servings

Ingredients

  • 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 sherry or reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 teaspoon salt
  • Hot cooked egg noodles, optional

Directions

  • 1. Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
  • 2. In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Top with celery, carrots and spice bag.
  • 3. 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 vegetables and roast.
  • 4. Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast to a serving plate; keep warm. Discard spice bag. Skim fat from vegetable mixture. Serve roast with vegetables and, if desired, noodles. Yield: 8 servings.

Nutritional Facts

3 ounces cooked meat with 2/3 cup vegetable mixture (calculated without noodles) equals 251 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 271 mg sodium, 11 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.