Top-Rated Italian Pot Roast |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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âIâm always collecting recipes from newspapers and magazines, and this one just sounded too good not to try!â Youâll love the slow cooker convenience and the blend of healthful ingredients and aromatic spices. Karen Burdell - Lafayette, Colorado Ingredients:
6 whole peppercorns |
4 whole cloves |
3 whole allspice |
1 cinnamon stick (3 inches) |
1 boneless beef chuck roast (2 pounds) |
2 teaspoons olive oil |
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 the peppercorns, cloves, allspice and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside.
2. In a large skillet, brown meat in oil on all sides; transfer to a 4-qt. slow cooker. Top with celery, carrots and spice bag.
3. In the same pan, saute onion in drippings 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.
4. Cover and cook on low for 6-7 hours or until meat and vegetables are tender. Remove meat to a serving platter; keep warm. Discard spice bag. Skim fat from vegetable mixture; serve with beef and noodles if desired. Yield: 8 servings.
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