Published: by Absolutely Recipes, in the recipes category.

Italian Pot Roast Recipe.

Ingredients:

1 cinnamon stick (3 inches)
6 whole peppercorns
4 whole cloves
3 whole allspice berries
2 TSPs olive oil
1 boneless beef chuck roast (2 pounds)
2 celery ribs, sliced
2 medium carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 cup dry sherry or reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1/4 TSP salt
Hot cooked egg noodles and minced parsley, optional

Recipe Instructions:

Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth.
Gather corners of cloth to enclose spices; tie securely with string.

In a large skillet, heat oil over medium-high heat.
Brown roast on all sides; transfer to a 4 quart
slow cooker.
Add celery, carrots and spice bag.

Add onion to same skillet; cook and stir until tender.
Add garlic; cook 1 minute longer.
Add sherry, stirring to loosen browned bits from pan.
Bring to a boil; cook and stir until liquid is reduced to 2/3 cup.
Stir in tomatoes and salt; pour over roast and vegetables.

Cook, covered, on low 6-7 hours or until meat and vegetables are tender.
Remove roast from slow cooker; keep warm.
Discard spice bag; skim fat from sauce.
Serve roast and sauce with noodles and parsley if desired.

Freeze option: Place sliced pot roast in freezer containers; top with sauce.
Cool and freeze.
To use, partially thaw in refrigerator overnight.
Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

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