Beef Roast in Red Wine (Carni Arrosto al Vino Rosso) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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A slow cooker recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and non-alcoholic wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow-cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Serve over rice or egg noodles. Ingredients:
1 small onion, very thinly sliced |
3 1/2 pounds boneless beef chuck roast |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
4 large cloves garlic, very thinly sliced |
2 cups dry red wine |
2 (14.5 ounce) 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 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
3 tablespoons tomato paste (optional) |
Directions:
1. Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
2. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
3. If desired, 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.
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