Beef Roast in Red Wine (Carni Arrosto Al Vino Rosso)

“A crockpot recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and n/a wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Enjoy!”
READY IN:
8hrs 15mins
SERVES:
5-8
YIELD:
1 Roast
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5.5 quart crockpot:
  2. Place ½ the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.
  3. In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
  4. Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR – Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.
  5. Taste the sauce and adjust salt and pepper, if necessary.
  6. Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in ½ cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.
  7. Serve over rice or egg noodles.

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