Sunday, January 25, 2009

Slow-Cooked Italian Style Chuck Roast with Tomato Sauce

1 boneless chuck roast about 1.5 lbs
flour, salt, pepper
2 Tbl vegtable oil
about 1 cup total diced onion, celery, carrot - can be more
2 cloves chopped garlic
1/4 cup dry red wine
1 cup beef stock
1 28oz can cut tomatoes with basil
1/2 cup pasta sauce

1. Dredge roast in some flour mixed with salt & pepper
2. Heat oil in pan, brown roast about 2 minutes on all sides. Place in crock pot
3. Discard all but 1 Tbl of drippings in pan, add onion, carrot, celery, & garlic to pan, cook stirring about 2 minutes.
4. Add wine, cook stirring until reduced to syrupy consistancy. Add stock, bring to simmer
5. Pour stock mixture over meat, add tomatoes, sauce, stir to mix
6. Cover, cook 6-8 hours on LOW
7. Season with S&P, serve over egg noodles

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