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

Ingredients

• 1 (3-4 lb)  chuck roast (okay to use from frozen state)

• 1 small onion, very thinly sliced
• 4 large garlic cloves, very thinly sliced
• 3 cups full-bodied red wine (Shiraz, Beaujolais, Syrah, etc. Using non-alcoholic wine is perfectly fine, but I suggest pouring 2 )

• 2 (14 1/2 ounce) cans diced tomatoes, in their juice
• 1 cup beef broth
• 1 tablespoon worcestershire sauce
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 2 teaspoons kosher salt, divided
• 2 teaspoons fresh ground pepper, divided
• 2 tablespoons cornstarch, optional for a thickened sauce

Directions

1. 1

   In a 5.5 quart crockpot:.

2. 2

   Place ½ the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.

3. 3

   In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.

4. 4

   Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR – Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.

5. 5

   Taste the sauce and adjust salt and pepper, if necessary.

6. 6

   Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in ½ cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.

7. 7

   Serve over rice or egg noodles.