Ingredients
- 6 whole peppercorns
- 4 whole cloves
- 3 whole allspice
- 1 cinnamon stick
- 1 boneless beef chuck roast
- 2 teaspoons olive oil
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup sherry or reduced-sodium beef broth
- 1 can crushed tomatoes
- 1/4 teaspoon salt
- Hot cooked egg noodles, optional
Preparation
Step 1
1. Place the peppercorns, cloves, allspice and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside.
2. In a large skillet, brown meat in oil on all sides; transfer to a 4 quart slow cooker. Top with celery, carrots, and spice bag.
3. In the same pan, saute onion in droppings until tender. Add garlic; cook 1 minut longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over vegetables.
4. Cover and cook on low for 6-7 hours or until meat and vegetables are tender. Remove meat to a serving platter; keep warm. Discard spice bag. Skim fat from the vegetable mixture; serve with beef and egg noodles if desired.