We had Italian Pot Roast for dinner tonight. It stewed all day in the slow cooker. Little bit of a winter dish for a warm August evening but this is such a nice, easy recipe. I make it a couple times a year. It’s out of my cookbook, The Gourmet Slow Cooker.
It’s not your standard brown-mushroom pot roast.
First you sear the meat in hot oil, then set the roast aside and sauté onion, celery and garlic in the meat drippings. Is there a better smell? Then you add a bunch of warm, aromatic spices (cinnamon, clove, allspice…see note below). Finally, you add a cup of red wine to the pan, reduce, and add in a 28 oz. can of crushed tomatoes. Pour the sauce over the roast and slow-cook for 8 hours or so.
Click here for the recipe.
A note on the spices: I don’t grind the cinnamon stick, whole cloves, peppercorns, etc. in a grinder; I’ve already got them ground so I just eyeball the measurements (roughly a teaspoon of everything).
You can’t tell from the picture but there are mashed Yukon potatoes in the bowl too!