"Pull out a Sweater" Pot Roast
photo by Sassy J
- Ready In:
- 9hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 tablespoons canola oil
- 3 1⁄2 lbs trimmed rib-eye roast
- 1 sweet onion, finely chopped
- 4 garlic cloves, minced
- 2 celery ribs, sliced
- 2 large carrots, sliced
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 1 cup dry red wine or 1 cup beef stock
- 1 (28 ounce) can crushed tomatoes
- chopped fresh parsley, for garnish
directions
- Heat the oil over med-high heat in a large skillet.
- When hot, add the meat and cook about 12-15 minutes, or until browned on all sides.
- Transfer to a slow cooker.
- Add the onions and cook 10 minutes, stirring frequently.
- Add the garlic, celery and carrots.
- Saute 4 minutes.
- Add the pepper, salt, cloves, and wine.
- Cook 10 minutes more, or until the liquid is reduced by 1/3.
- Pour over the meat, adding the tomatoes.
- Cover and cook on LOW 8 hours or until the meat falls off the bone.
- Transfer to serving platter, garnish, and serve immediately.
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RECIPE SUBMITTED BY
Sassy J
United States