Herbed Italian Pot Roast
photo by Rita1652
- Ready In:
- 4hrs 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 1⁄2 teaspoons salt
- 1 teaspoon coarse black pepper
- 2 teaspoons dried oregano
- 2 1⁄2 lbs boneless chuck roast
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 garlic cloves, minced
- 1 cup dry red wine
- 28 ounces plum tomatoes (canned, crushed)
- 1 sprig fresh rosemary
- 2 sprigs fresh basil
- 2 sprigs fresh flat leaf parsley
directions
- Mix the salt, pepper and oregano together and rub all over the roast. Set aside.
- Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it adds a lot of flavor through carmelization.
- Transfer roast to the slow cooker or heavy duty oven roaster.
- In the same skillet used to brown the roast, cook the onion, carrot, and garlic until the mixture is soft, then add them to the slow cooker or oven roaster.
- Combine the wine and tomatoes in a bowl and add to the slow cooker or oven roaster.
- Tie the rosemary basil and parsley together with kitchen string and add to the slow cooker or roaster. Mix the ingredients well, Cover and cook in slow cooker for 4-5 hours on high or 6 to 8 hours on low. For the oven roaster, cover with heavy duty foil and cook 3 to 4 hours or until fork tender.
- When cooked, transfer the meat to a cutting board; cover and allow to stand for 20 minutes. Cut into slices and return the meat to the slow cooker or oven roaster just to reheat. Serve hot with some of the sauce.
- The sauce is also good over pasta or rice.
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Reviews
-
Fall Apart tender and so full of flavor. I added the wine to the cooked veggies to deglaze the pot and then add to the tomatoes in the crock. I did cook on low very late in the day shot off and left counter top unplugged till the morning, put back on low and cooked till fall apart tender. I removed the meat and added a flour slurry to the rich liquid to make a fabulous gravy! Oh I did remove a skim off the fat before adding the flour! I did remove any fat from the meat before adding back to the gravy. No need for a knife!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>