Smoky Pot Roast With Fire Roasted Tomatoes

By mirelsonp

Recipe source: Cuisine at Home
Note: Recipe calls for both dried and fresh rosemary. To use all fresh, substitute 2 Tbsp. fresh for the 1 Tbsp. dried.

Ingredients

• Combine:
• 1 Tbsp. each dried rosemary and smoked salt
• 2 tsp. black pepper
• 1 boneless beef chuck roast (2 1/2 - 3 lb.), trimmed
• 1 tbsp. vegetable oil
• Stir:
• 1 Tbsp. tomato paste
• 1/2 cup dry red wine
• Add:
• 1 lb. red-skinned potatoes, halved
• 8 oz. baby carrots
• 1 medium onion, sliced
• 2 Tbsp. minced fresh garlic
• 1 (14.5 oz.) can fire roasted tomatoes
• Salt and black pepper
• Whisk:
• 1/3 cup cold water
• 1 Tbsp. cornstarch

Preparation

Step 1

Combine rosemary, smoked salt, and 2 teaspoons black pepper; rub onto all sides of roast.

Sear roast in oil in saute pan over medium-high heat until browned on all sides. 10 minutes. Transfer roast to a 7- to 8-quart slow cooker.

Stir tomato paste into saute pan and cook over medium-high heat until it begins to caramelize, 2-3 minutes.

Deglaze pan with wine, scraping up any brown bits. Cook until wine reduces by half, about 1 minute; pour over roast.

Add potatoes, carrots, onion, garlic, and tomatoes to slow cooker; season with salt and pepper.

Cover slow cooker and cook roast until tender on high setting, about 5 hours. Transfer roast and vegetables to a plate. Strain braising liquid into a saucepan over medium meat; discard solids and bring liquid to a simmer.

Whisk together water and cornstarch until smooth, then whisk into braising liquid. Bring sauce to a simmer, stirring occasionally, until slightly thickened, 2-3 minutes. Serve roast with sauce and vegetables.