Crock Pot Italian Pot Roast.
from The gourmet slow cooker -Lynn Alley
Adaped by Alan (I added the teragon)


Spices:
1 cinnamon stick, broken into pieces
4 cloves (whole)
3 allspice berries
6 peppercorns black.
-
3 tbsp olive oil

3 1/2 lb beef pot roast, excess fat trimed
-
1 yellow onion, finely chopped
4 cloves garlic, minced (to taste)
2 celery ribs, scliced
2 carrots, peeled and sliced
1 cup hearty dry red wine
1 can (28 oz) crushed tomatoes
salt to taste
1/2 tsp teragon

chopped fresh parsley...garnish

In a coffee grinder or motar turn spices into dust.

In a pan over medium high heat, add the olive oil and brown the roast on
all sides then transfer to crockpot.

Add the onion to the pan, saute till lightly browned, add the garlic,
celery, and carrots and saute 3 to 4 minutes more till lightly browned.
Then stir in the spice mix and cook 2 more minutes. Add the wine and cook
apprx 10 minutes untill mixture is reduced by about one third. Stir in
the crushed tomatoes , teragon and salt to taste. Transfer Sauce to Crock
Pot by poring it over the meat.

Cook in the Crock pot on low about 8 hrs, until meat falls away from the
bone. Transfer to serving tray garnish with parsely. Serve immediately.
Serves 4+


--
-Alan