Total Time
11hrs
Prep 1 hr
Cook 10 hrs

America's Test Kitchen

Ingredients Nutrition

Directions

  1. Dry the roast with paper towels, then season with salt and pepper.
  2. Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
  3. Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
  4. Add the roast to the slow cooker.
  5. Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
  6. Add the onions, carrots, and 1/4 teaspoon salt.
  7. Cook until the vegetables are softened, about 5 minutes.
  8. Stir in the garlic and cook for 15 seconds.
  9. Stir in the wine, scraping up any browned bits.
  10. Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
  11. Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
  12. Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
  13. Transfer the roast to a carving board and tent loosely with foil.
  14. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
  15. Discard the bay leaves.
  16. Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
  17. Stir in the parsley and season with salt and pepper to taste.
  18. Untie the roast and slice 1/2-inch thick.
  19. Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
  20. Serve, passing the remaining sauce separately.