"Pull out a Sweater" Pot Roast

Source: The Southern Slow Cooker Bible by Tammy Algood

• Ready In: 9 hrs
• 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

1. Heat the oil over med-high heat in a large skillet.
2. When hot, add the meat and cook about 12-15 minutes, or until browned on all sides.
3. Transfer to a slow cooker.
4. Add the onions and cook 10 minutes, stirring frequently.
5. Add the garlic, celery and carrots.
6. Saute 4 minutes.
7. Add the pepper, salt, cloves, and wine.
8. Cook 10 minutes more, or until the liquid is reduced by 1/3.
9. Pour over the meat, adding the tomatoes.
10. Cover and cook on LOW 8 hours or until the meat falls off the bone.
11. Transfer to serving platter, garnish, and serve immediately.