I am always saving recipes from newspapers and magazines, and this one just sounded too good not to try! You will love the the blend of wholesome ingredients and aromatic spices.
—KAREN BURDELL LAFAYETTE, CO
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
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
1. Place the cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
2. In a large skillet, heat the oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.
3. Add onion to same skillet; cook and stir until tender. Add the garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from the pan. Bring to a boil, then cook and stir until liquid is reduced to 2/3 cup. Stir in the tomatoes and salt; pour mixture over roast and vegetables.
4. Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard the spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired.
FREEZE OPTION Place the sliced pot roast in freezer containers; top it with sauce. Cool and freeze. To use, partially thaw in the refrigerator overnight. Then heat it through in a covered saucepan, stirring it gently and adding a little broth if necessary.