Ingredients: |
Ingredients: 1/4 c. flour
Salt and freshly ground pepper
4 lb. boneless beef chuck
1/4 c. olive oil
4 garlic cloves, minced
1 c. dry red wine
1 28 oz. can whole tomatoes, drained
1 T. oregano
2 tsp. sugar
2 bay leaves
1/4 c. fresh basil, slivered
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Directions: |
Directions:1. Brown the Pot Roast;
On a large plate, stir together the flour, 1 tsp. salt, and 1/2 tsp. pepper. Coat the beef evenly with the flour mixture. In a large frying pan over high heat, warm the oil. Add the roast and brown it well on all sides, 12-15 minutes total. Transfer to the slow cooker.
2. Deglaze the pan;
Pour all but about 1 T. fat from the frying pan and return the pan to medium-high heat. Add the garlic and saute for a few seconds until fragrant. Sprinkle with the reserved flour mixture and cook, stirring, about 1 minute longer. Pour in the red wine and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour over the roast.
3. Cook the Pot Roast;
Using your hands, break up the tomatoes as you add them to the slow cooker. Add the oregano, sugar and bay leaves. Cover and cook on the high-heat setting for 3-4 hours or the low-heat setting for 6-8 hours. the meat should be very tender when pierced with a fork. Remove and discard the bay leaves. Cover with foil and let rest for about 10 minutes. Meanwhile, skim off and discard the excess fat from the surface of the sauce. Stir in the basil. Slice the roast across the grain and arrange on a platter or individual plates. Spoon the sauce over the meat and serve. |
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