ITALIAN CHUCK ROAST
This recipe take a little time preparing but so worth it. I choose a bigger roast so me and my family can have leftovers the next night. Trust me, it’s so much better the next night.
boneless chuck beef roast, about 1.5 lbs
1 cup beef broth
splash red wine
1/4 c diced celery
1/4 c diced carrots
1/4 c diced onion
2 garlic cloves, chopped
1 c spaghetti sauce, tomato basil
28 oz canned tomatoes, diced tomato basil flavored
2 tbsp fresh rosemary
2 tbsp vegetable oil
1/4 c flour
salt and pepper to taste
Rinse the meat and pat dry with a paper towel. Dust lightly with flour and salt and pepper. Heat oil in pan until hot, but not smoking. Saute meat on each side for about 2 minutes or until browned.
Transfer meat to slow cooker. Leave 2 tbsp of oil in pan and saute the garlic, onion, celery and carrots until soft and fragrant. Splash the pan with the wine to scrape up any brown bits. Stir until liquid becomes thick and syrupy. Add broth and simmer.
Transfer broth to slow cooker. Add tomatoes, sauce and rosemary to slow cooker and cook on high 4-5 hours or low 6-8 hours. Serve over wide egg noodles.