Beef Roast in Red Wine (Carni Arrosto al Vino Rosso) recipe
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Ingredients
- 1 small onion, very thinly sliced 3 ½ pounds boneless beef chuck roast 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 large cloves garlic, very thinly sliced 2 cups dry red wine 2 (14.5 ounce) cans diced tomatoes, undrained 1 cup beef broth 1 tablespoon Worcestershire sauce 1 tablespoon dried rosemary 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons dried thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons tomato paste
Nutrition Info
- 392.8 caloriescarbohydrate: 9.6 gcholesterol: 90.2 mgfat: 22.6 gfiber: 2.2 gprotein: 25 gsaturatedFat: 9 gservingSize: -sodium: 866.4 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)
Directions
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Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper, pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.