Italian-Style Pot Roast - Cuisine at Home

By á-46

Makes 8 servings
Total time: Prep time: 45 minutes; Cook time: 4–5 hours (high)

Ingredients

• HEAT:
• 2 Tbsp. olive oil
• 1 boneless beef chuck roast (4–5
• lb.), trimmed, seasoned with salt
• and black pepper
• STIR:
• 6 cloves garlic, chopped
• 1/3 cup all-purpose flour
• 2 Tbsp. tomato paste
• 1 Tbsp. anchovy paste
• 1 Tbsp. beef base (such as Better
• Than Bouillon)
• DEGLAZE:
• 1 cup dry red wine
• 1 can whole tomatoes in juice,
• quartered (14.5 oz.)
• 2 dried bay leaves
• 1 tsp. dried rubbed sage
• 1/2 tsp. each dried rosemary,
• freshly grated nutmeg, and
• kosher salt
• 1/4 tsp. red pepper flakes
• ADD:
• 1 lb. small white potatoes, halved
• 4 carrots, cut into 2- to 3-inch
• pieces
• 12 oz. cipollini, blanched, peeled
• COMBINE:
• 2 Tbsp. minced fresh parsley
• 1 Tbsp. minced fresh garlic
• 2 tsp. minced lemon zest

Preparation

Step 1

Heat oil in a large skillet over medium-high
until it shimmers. Brown roast on both sides,
about 5 minutes per side. Transfer roast to a
4- to 6-qt. slow cooker.

Stir chopped garlic, flour, tomato paste,
anchovy paste, and beef base into skillet and
cook 1 minute.

Deglaze skillet with wine and reduce by a
third, scraping up any brown bits. Add
tomatoes, bay leaves, sage, rosemary,
nutmeg, salt, and pepper flakes; bring to a
boil and cook until thick, 3–4 minutes.

Pour wine mixture over roast in slow cooker.
Add potatoes, carrots, and cipollini to the
slow cooker.

Cover slow cooker and cook
roast until fork-tender on high setting, 4–5
hours, or low setting, 8–9 hours.

Transfer roast to a platter. Using a slotted spoon,
arrange vegetables around roast. Strain
sauce; skim off any fat from the surface.
Serve sauce with roast.