Slow cooker

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

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Slow cooker: Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)
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Servings: 8
onion, very thinly sliced
boneless beef chuck roast
kosher salt
freshly ground black pepper
garlic, very thinly sliced
dry red wine
diced tomatoes, undrained
beef broth
Worcestershire sauce
dried rosemary
dried oregano
dried basil
dried thyme
kosher salt
freshly ground black pepper
tomato paste
  1. 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.
  2. 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.
  3. 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.
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