Prep 29 mins
Cook 8 hrs
I always ad lib on pot roasts, but this one was so good I scribbled it down before I forgot and then made it exactly the same the next time and it was just as good. So now I have to make it permanent! Don't try this if you don't love garlic! I do it in my crock-pot, but it can be done on top of the stove or in the oven, too. The best thing about the crock pot is starting it before I go to sleep, then in the morning, when it's done, put it in the fridge. When I get home all I have to do is peel off the fat and heat for a great dinner. Serve with mashed potatoes or noodles or make dumplings...yum.
- 3 -4 lbs chuck roast (or any suitable beef roast for braising) or 3 -4 lbs cross-rib roasts (or any suitable beef roast for braising)
- 2 large onions, rough-chopped
- 2 large celery ribs, sliced
- 20 -30 garlic cloves, peeled
- 1 (14 1/2 ounce) can diced tomatoes (stewed or fire roasted whole, chopped work fine, too)
- 1⁄2 cup red wine
- 1⁄2 cup beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ground black pepper (3 grinds)
- For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
- Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
- Cook on low for 8-10 hours. Thicken the sauce if you like.
- In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.