Dinner
Spicy Tomato-Braised Pot Roast
Tender beef chuck melts into a velvety tomato gravy, where red wine and Calabrian heat mingle with sweet carrot and onion. Each forkful tastes rich, spicy, and deeply savory, with fresh basil lifting every bite.
- Total
- 4 hr 15 min
- Prep
- 15 min
- Cook
- 4 hr
- Serves
- 8
Nutrition per Serving
- Calories
- 206
- Protein
- 26g
- Carbs
- 7g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 4g
- Sodium
- 445mg
Ingredients
- 1 cup dry red wine
- 1 (6 ounce) can tomato paste
- 1 tbsp chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
- 1 tsp Italian seasoning
- 3/4 tsp salt, divided
- 1 large carrot, chopped
- 1 small onion, chopped
- 2 clove garlic, chopped
- 1 2- to 2½-pound boneless beef chuck roast, trimmed
- 1/4 tsp ground pepper
- Fresh basil, for garnish
Instructions
- Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.
- Skim fat from the sauce. Slice the beef across the grain and serve with the sauce. Garnish with basil, if desired.