Fill your kitchen with the wonderful aroma of cinnamon, allspice and cloves slowly simmering in a tomato and red wine sauce. Our grass fed chuck steak is perfect for this pot roast recipe.
1 cinnamon stick, broken into pieces
4 whole cloves
3 allspice berries
6 black peppercorns
3 tablespoons olive oil
3-4 pounds grass-fed beef chuck steak
1 yellow onion, finely chopped
4 clove garlic, minced
2 celery stalks, sliced
2 carrots, peeled and sliced
1 cup hearty dry red wine
1 (28-ounce) can crushed tomatoes
Chopped fresh parsley, for garnish
Combine the cinnamon, cloves, allspice, and peppercorns in a mortar or coffee grinder and grind to a fine powder.
Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning for 10 to 15 minutes, until browned on all sides. Using tongs, transfer to the slow cooker.
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic, celery, and carrots and sauté for 3 to 4 minutes, until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about one-third. Stir in the crushed tomatoes and salt to taste. Pour the sauce over the meat in the slow cooker.
Cover and cook on low for about 8 hours, until the meat falls away from the bone.
Transfer to a warmed serving dish and garnish with the parsley. Serve immediately.
adapted from The Gourmet Slow Cooker by Lynn Alley