TOP-RATED ITALIAN POT ROAST

Top-Rated Italian Pot Roast image

I'm always getting recipe inspiration from newspapers and magazines. Here's a tender roast with aromatic spices that give it a Moroccan feel. -Karen Burdell, Lafayette, Colorado

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cinnamon stick (3 inches)
6 whole peppercorns
4 whole cloves
3 whole allspice berries
2 teaspoons olive oil
1 boneless beef chuck roast (2 pounds)
2 celery ribs, sliced
2 medium carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 cup dry sherry or reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1/4 teaspoon salt
Hot cooked egg noodles and minced parsley, optional

Steps:

Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag., Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables., Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired., Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges