Slow-Cooked Italian-Style Chuck Roast with Tomato Sauce

Methods/Steps

1. 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.

2. 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.

3. 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.

4. Cover and cook for  4 to 5 hours on high or 6 to 8 hours on low.

5. 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.