August 28, 2017

Pot roast is one of the easiest and most popular dishes to serve. It’s so easy you don’t need to save it for Sunday dinner. Make your next roast extra special by adding an Italian flair.

Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

Imagine opening the door to your home to find a succulent pot roast simmering away in a red wine sauce alongside herbs and tomatoes. The aroma is enough to make you think you are dining in a fine Italian restaurant.

1 medium onion, thinly sliced

3 1/2 lbs boneless beef chuck roast

1 teaspoon salt

1 teaspoon ground black pepper

4 large cloves garlic, very thinly sliced

2 cups dry red wine

2 (14.5 oz) cans diced tomatoes, undrained

1 cup beef broth

1 tablespoon Worcestershire sauce

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoons dried thyme

1 additional teaspoon salt

1 additional teaspoon ground black pepper

3 tablespoons tomato paste (optional)

Place half of the sliced onions in the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon salt and 1 teaspoon of ground black pepper, and lay the roast on top of the onions. Place the remaining onions and sliced garlic on top of the roast.

In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Pour the wine mixture over the roast.

Cover the slow cooker, set the slow cooker to low, and cook until roast is tender, 8 to 10 hours. Serve over pasta, egg noodles or rice.

Note: If desired, remove the roast and thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes. Replace roast and serve.