Pat the beef roast dry with paper towels then generously season all over with salt & pepper.
Heat 2 TBSP of oil in a large saute pan over medium-high heat.
Sear the roast on all sides until well browned, 4 to 5 minutes per side.
Transfer the roast to a 6-quart slow cooker and set aside.
Keep the pan on the stove over medium-high heat and add the tomatoes, onion, carrots, celery, and garlic to the pan then cook, stirring often, until vegetables begin to soften and brown, about 10 minutes.
Add the rosemary, oregano, and basil to the pan then pour in the red wine and bring to a boil.
use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits and continue to cook until the wine has reduced down, about 6 minutes.
Pour the contents of the pan into the slow cooker over top of the roast.
Place the lid on the slow cooker and cook on LOW for about 7 hours or until meat is very tender.
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