Prep 15 mins
Cook 6 hrs
This is a really flavorful roast,slow cooked in fabulous spices and red wine. I usually serve mine over noodles, but occasionally I'll change off to something else, like rice and recently I served it over garlic mashed potatoes, YUMMO! You'll find your favorite way too! Choose a wine that you would drink with the meal. Don't cook with a wine that you wouldn't drink yourself.
- 1 (2 -3 lb) chuck roast
- 2 tablespoons salt
- 1 teaspoon finely crushed black pepper
- 1 teaspoon paprika
- 2 teaspoons dried oregano, crumbled
- 3 -4 large onions (sliced thin or chopped)
- 4 garlic cloves, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup water
- Trim off any excess fat from the meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat, on all surfaces.
- Put onions, garlic, tomato paste and about one-half of the liquid into the crock pot, or slow cooker and mix well. Add the remaining liquid and stir.
- Nestle the meat down into the liquid, cover and cook on the low setting 8-9 hours, or until the meat is tender. Note: begin checking the roast for doneness at about 6 hours.
- Taste for seasoning and make any adjustments. Serve with noodles, rice, or potatoes.
This turned out well. It was very easy to put together (I did it the night before) and I cooked it for about 8 hours. There was something a bit off about the flavor. I am not sure exactly what it was, and unlike Jezski, I don't think it was the wine. I used Gallo Paisano, which is cheap but is what I generally drink. No one else seemed to think it was strange or commented on it, so maybe it was just me. I did think there were too many onions (I used 3 1/2) and the sauce was very runny. I served this over rice with Recipe #24670.
This is an excellent recipe except for one thing. I think the red wine amount should be cut in half. The sauce/gravy had a very tart flavor, almost along the lines of sauerbraten. It was difficult to adjust the flavor to our taste. Then too, It might have been the wine I used. BUT, I used an eye of round roast and the meat was so tender and NOT at all dry like eye of round usually is. So I WILL use this recipe again with the minor adjustment of less red wine. Oh, and the roast was done in about 6 hours. Fluffster, thanks for sharing! ~ Janet
I had high hopes for this dish but nobody at the table really enjoyed it. Our palettes just didn't enjoy the melding of these flavors. I can't quite put my finger on what would have made it work better for us but that doesn't mean it won't be a fabulous recipe for others.