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
Can you freeze Top-Rated Italian Pot Roast?
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; adding broth if necessary.
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
Directions
- 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.
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