Beef Roast In Red Wine Carni Arrosto Al Vino Rosso Recipes

Steps:

• In a 5.5 quart crockpot:.
• 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.
• In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
• 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.
• Taste the sauce and adjust salt and pepper, if necessary.
• 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.
• Serve over rice or egg noodles.

Steps:

• 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.
• 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.
• 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.