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.