Italian Pot Roast

By rpanzano

Ingredients

• 6 whole peppercorns
• 4 whole cloves
• 3 whole allspice
• 1 cinnamon stick
• 1 boneless beef chuck roast(2 lbs)
• 2 tsp 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 (28 oz) crushed tomatoes
• 1/4 tsp salt
• Hot cooked egg noodles(optional)

Preparation

Step 1

Place peppercorns, cloves, allspice and cinnamon stick on a double thickness cheese cloth. and tie with string to form a bag. Set aside.

IN large skillet, brown meat in oil on all sides. Transfer to 4 qt slow cooker. Top with celery, carrots and spice bag.

In same pan, saute onion in drippings until tender. Add garlic, cook 1 min. Add sherry, stirring to loosen brown bits from pan. Bring to boil, cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt. Pour over vegetables.

Cover and cook on low for 6-7 hours or until meat and vegetables are tender. Remove meat to serving platter, keep warm. Discard spice bag. skim fat from vegetable mixture and serve with beef.