Slow-cooker pot roast with red wine and spices, February 2012
Here is a recipe for pot roast spiced with cinnamon and cloves and slow-cooked in a sauce of red wine and tomato. It’s been a crowd-pleaser on the several occasions when I’ve made it. Put it together in the morning and come home to a delicious dinner! Great with mashed potatoes, rice, or couscous and some steamed vegetables
| Pot Roast With Red Wine and Spices | Print |
Recipe type: Main
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 3 tablespoons olive oil
- 3 1/2 pounds beef chuck roast
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 2 stalks celery, finely diced
- 2 carrots, peeled and diced
- 1 tablespoon garlic, minced
- 1 cup red wine
- 1 14.5-ounce can diced tomatoes or 2 to 3 fresh tomatoes, diced
Instructions
- Trim any fat from outside edges of the roast.
- In a large skillet, heat the oil over medium heat. Brown the meat on all sides. Carefully transfer meat to slow cooker, leaving oil in skillet.
- While meat is browning, in a small bowl mix together the cinnamon, cloves, pepper, and salt.
- After the meat is out of the skillet, place in the skillet the celery and carrots and saute, stirring frequently, for 5 minutes or until beginning to soften. Add garlic and saute another minute. Add the spice mixture and wine and cook for about 10 minutes or until reduced to about two-thirds of original amount. Stir in tomatoes.
- Pour the mixture over the meat in the slow cooker. Cover and cook on low for 8 hours or until meat is tender.
Calories: 610; Fat: 23g; Saturated fat: 7g; Unsaturated fat: 0g; Carbohydrates: 7g; Sugar: 3g; Fiber: 2g; Protein: 85g; Cholesterol: 235mg.
(Recipe adapted from “Italian Pot Roast,” at relishrelish.com. Relish! is a subscription-based meal planning site that I enjoy and highly recommend.)
Pin It
