Spicy Tomato Braised Pot Roast (Print Version)
# Ingredients:
01 -
1 cup dry red wine
02 -
1 (6 ounce) can tomato paste
03 -
1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
04 -
1 teaspoon Italian seasoning
05 -
3/4 teaspoon salt, divided
06 -
1 large carrot, chopped
07 -
1 small onion, chopped
08 -
2 cloves garlic, chopped
09 -
1 (2- to 2.5-pound) boneless beef chuck roast, trimmed
10 -
1/4 teaspoon ground pepper
11 -
Fresh basil for garnish
# Instructions:
01 -
Whisk together wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning, and 1/4 teaspoon salt in a 6-quart or larger slow cooker.
02 -
Stir in the carrot, onion, and garlic to the slow cooker.
03 -
Season the beef with the remaining 1/2 teaspoon salt and ground pepper. Place the beef into the slow cooker.
04 -
Cook on high for 4 hours or on low for 8 hours until the beef is tender.
05 -
Skim fat from the sauce. Slice the beef across the grain and serve with the sauce. Garnish with fresh basil if desired.
# Notes:
01 -
If Calabrian chiles are unavailable, substitute with crushed red pepper for a similar spicy flavor.
02 -
Serve over polenta, mashed potatoes, or pasta to complement the rich sauce.