Italian Pot Roast
This delicious slow cooker pot roast recipe features tender beef chuck in a flavorful tomato and red wine sauce, infused with aromatic herbs and garlic. The meat cooks to perfection, creating a comforting and satisfying dish that is perfect for family dinners or special occasions. Serve the slices of roast with the rich sauce spooned over the top for a hearty meal that will please everyone at the table.
— Constant Cookbook
Ingredients
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 lb. boneless beef chuck, trimmed of excess fat
- and tied
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 can (28 oz.) whole plum tomatoes, drained
- 1 Tbs. dried oregano
- 2 tsp. sugar
- 2 bay leaves
- 1/4 cup slivered fresh basil
Instructions
- <b>Brown the pot roast</b>
- On a large plate, stir together the flour, salt and pepper. Coat the beef evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
- In a large fry pan over high heat, warm the olive oil. Add the roast and brown it well on all sides, 12 to 15 minutes total. Transfer the roast to a slow cooker.
- <b>Deglaze the pan</b>
- Pour off all but about 1 Tbs. fat from the fry pan and return the pan to medium-high heat. Add the garlic and saut&#233; for a few seconds until fragrant. Sprinkle with the reserved flour mixture and cook, stirring, about 1 minute more. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the wine mixture over the roast.
- <b>Cook the pot roast</b>
- Using your hands, break up the tomatoes as you add them to the slow cooker. Add the oregano, sugar and bay leaves. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The meat should be very tender when pierced with a fork. Remove and discard the bay leaves. Transfer the roast to a cutting board and remove the strings. Cover with aluminum foil and let rest for about 10 minutes.
- Meanwhile, skim off and discard the excess fat from the sauce. Stir in the basil. Slice the roast across the grain and arrange the slices on a platter or individual plates. Spoon the sauce over the meat and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Slow Cooker,</I> by Norman Kolpas (Oxmoor House, 2007).
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