Ready in over 3 hours
- 1 cinnamon stick, broken into pieces
- 4 whole cloves
- 3 allspice berries
- 6 black peppercorns
- 3 tablespoons olive oil
- 3 1/2 lbs. beef pot roast, trimmed of excess fat
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 1 cup hearty red wine
- 1 can (28 oz.) crushed tomatoes
- salt
- chopped fresh parsley for garnish
| | Serves 4-6
Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10-15 minutes, until browned on all sides. Using tongs, transfer meat to slow cooker.
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about one-third. Stir in the crushed tomatoes and salt to taste.
Pour the sauce over the meat in the slow cooker. Cover and cook on low for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.
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