Beef Roast in Red Wine (Carni Arrosto Al Vino Rosso)

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READY IN: 8hrs 15mins
SERVES: 5-8
YIELD: 1 Roast
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 5.5 quart crockpot:
  • Place ½ the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.
  • In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
  • Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR – Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.
  • Taste the sauce and adjust salt and pepper, if necessary.
  • Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in ½ cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.
  • Serve over rice or egg noodles.
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