SLOW-COOKED POT ROAST WITH WINE

SLOW-COOKED POT ROAST WITH WINE image

Yield servings

Number Of Ingredients 9

1 3-4 lb. chuck roast
salt and pepper
2 TBS flour
2 TBS olive oil
1 med. onion, coarsely chopped
1 can (14.5 oz) diced tomatoes, with juice
1/2 cup red wine
2 TBS red wine vinegar
3 cloves garlic, crushed or minced

Steps:

Sprinkle roast with salt and pepper; coat with flour. In lg. skillet, heat olive oil over mef-high heat. Sear roast on all sides, 2-3 minutes perside. Transfer to crockpot. Add onions to pan and fry until browned. Add remaining ingredients to pan with onions. cook, stirring, until mixrue is simmering. Pour over roast. Cover and cook on high for one hour.(Taste broth to adjust salt and pepper.) Reduce heat setting to low and cook 8-10 hours longer, or 4-5 hours on high. Transfer roast to a platter. Pour juices in a saucepan and simmer 10 minutes to reduce excess liquid. Serve with baked potatoes, rice, or noodles, and side veggies and salad.