Slow-Cooked Italian-Style Chuck Roast with Tomato Sauce
Ready-To-Use Stocks Recipes
Pot roast with an Italian flair--a flavorful sauce of tomatoes, red wine, garlic, and a sprinkling of fresh rosemary.
1 boneless chuck roast half, about 1 1/2 pounds
All-purpose flour for coating
2 tablespoons vegetable oil
1/2 cup diced onions
1/2 cup diced peeled carrots
1/2 cup diced celery
2 cloves garlic, chopped
1/4 cup dry red wine
1 can (28 ounces) Roma tomatoes with basil, diced, juice reserved
1/2 cup prepared tomato-basil pasta sauce
1 1/2 teaspoons chopped fresh rosemary
Salt and ground black pepper
Coat the roast with flour, patting off the excess. Heat the oil in large, heavy pan over medium-high heat. Add the roast, turning to brown it all sides, about 2 minutes per side. Remove the roast and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of drippings from the pan.
Add the onions, carrots, celery, and garlic to the pan and cook, stirring, for 2 minutes. Add the wine, stirring to loosen browned bits from the pan. Cook 2 more minutes, until the liquid is reduced by one-third, to syrupy consistency. Add the stock and bring the mixture to a simmer.
Pour the stock mixture over the meat in the slow cooker. Add the tomatoes and reserved juice and the pasta sauce, and stir to mix.
Cover and cook for 4 to 5 hours on high or 6 to 8 hours on low.
Transfer the chuck roast to a serving platter. Add the rosemary to the sauce remaining in the slow cooker and season it with salt and pepper to taste. Pour the sauce over the chuck roast to serve.
Wine Pairing: Barbera or Chianti