Slow Cooker Italian Pot Roast -

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Slow Cooker Italian Pot Roast

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By Lynn Alley

Posted July 23rd, 2007

This article is reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World, by Lynn Alley, (2003, Ten Speed Press)

The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World

Servings:	6
Author Notes:	Pot Roast is a big favorite throughout northern Italy, just as it is in the United States: a cut of beef stewed in a hearty red wine and tomato sauce. The longer you cook it, the better it gets, as the meat begins to fall away from the bone and meld into the sauce. It's delicious served over polenta. This dish is traditionally cooked in an earthenware casserole, glazed on the inside.
Ingredients:	1 cinnamon stick, broken into pieces 4 whole cloves 3 allspice berries 6 black peppercorns 3 tablespoons olive oil 3 1/2 pounds 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 ounces) crushed tomatoes salt chopped fresh parsley for garnish
Instructions:	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. To Drink: A full-bodied Barbera from the Piedmont region, from Pio Cesare or Renato Ratti. A domestic Barbera would also work, such as one from Louis Martini.