Beef Roast in Red Wine (Carni Arrosto Al Vino Rosso)
- Ready In:
- 8hrs 15mins
- Ingredients:
- 14
- Yields:
-
1 Roast
- Serves:
- 5-8
ingredients
- 1 (3 -4 lb) chuck roast (okay to use from frozen state)
- 1 small onion, very thinly sliced
- 4 large garlic cloves, very thinly sliced
- 3 cups full-bodied red wine (Shiraz, Beaujolais, Syrah, etc. Using non-alcoholic wine is perfectly fine, but I suggest pouring 2 )
- 2 (14 1/2 ounce) cans diced tomatoes, in their juice
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt, divided
- 2 teaspoons fresh ground pepper, divided
- 2 tablespoons cornstarch, optional for a thickened sauce
directions
-
In a 5.5 quart crockpot:
- Place ½ the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.
- In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
- Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR – Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.
- Taste the sauce and adjust salt and pepper, if necessary.
- Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in ½ cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.
- Serve over rice or egg noodles.
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RECIPE SUBMITTED BY
I live in Sheboygan, Wisconsin. I'm a wife, mother, and a professinal Administrative Assistant. I don't have a favorite cookbook, but I do like to browse through my collection and those on the internet for ideas. My passions are cooking, reading romance novels, and singing.