Recipe by FLUFFSTER
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.
Top Review by evewitch
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.
- 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
Directions See How It's Made
- 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.