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This is a wonderful crock pot meal. I serve it with soft creamy polenta for a great meal. We usually just scoop the sauce right out of the crock without reducing. It tastes great either way. The browning of the meat and vegetable really adds a lot to the flavor. Don't skip this step! If you use regular bacon, you may need to drain off some of the fat before adding the tomato and wine. This came from a cookbook called Delicious & Dependable Slow Cooker Recipes. Enjoy!
- 1 tablespoon oil
- 4 lbs beef roast (such as chuck roast)
- 2 ounces pancetta or 2 ounces regular bacon
- 2 medium onions, finely chopped
- 2 large carrots, peeled and sliced thinly
- 2 stalks celery, sliced thinly, including the leaves
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- 4 whole cloves
- 2 bay leaves
- 1 cinnamon stick (about 2-inch long)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1⁄2 cup black olives, pitted and sliced in half
- Preheat your crock pot to High heat.
- In a large skillet, heat oil over med-hi heat. Add roast and brown well on all sides.
- While roast is browning, chop pancetta or bacon into small pieces.
- Chop onion, carrot and celery as well.
- Mince garlic.
- Place browned roast in crock pot.
- Reduce heat in skillet to medium and add the pancetta, onions, carrots and celery to pan.
- Saute until starting to soften. Then add garlic, salt, pepper, cinnamon stick, cloves and bay leaves.
- cook and stir for 1 more minute.
- Add tomato paste and wine. Stir and bring to a boil.
- Pour over roast in crock and turn roast to make sure it is coated on all sides.
- Cover and cook on Low for 10-12 hours or Hi for 5-6 hours.
- When meat is done, remove to a platter and cover with foil to keep warm.
- Pour sauce from crock into a saucepan and bring to a boil. Reduce heat and simmer until it is reduced by about 1/3. Taste for seasoning.
- Remove bay leaves and cinnamon stick and cloves if you can.
- Add olives and heat through.
- Serve sauce over meat.