Red Wine-Rosemary Oven Braised (or slow cooker) Pot Roast

By ForkAndTheCork

Ingredients

• 1 (3 to 4 lb) piece beef chuck roast, trimmed
• Salt and pepper
• 3 Tablespoons olive oil
• 1 Cup canned crushed tomatoes
• 1 Cup Beef stock
• 1 Cup dry red wine
• 2 teaspoons fresh or dried rosemary
• 2 white onions, halved
• 2 garlic cloves, chopped
• 8 carrots, sliced
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Preparation

Step 1

Heat oven to 325. (disregard if using slow cooker). Season all sides of beef with salt and pepper. In a large dutch oven or other heavy pot, heat 2 Tablespoons oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. If using a crockpot, transfer meat to it at this time.

Pour in the tomatoes, beef stock and wine. Scatter vegetables and herbs around the pot roast, season with salt and pepper, drizzle with remaining oil.

Cover the pot and place in the oven, or cover slow cooker. Braise for about 3 hours, basting every 30 minutes with pan juices, until the beef is fork tender. If slow cooking cook on low for 6-7 hours.

Slice pot roast and arrange on platter surrounded by vegetables. Serve with pot juices.