1. Warm the olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, then sear in the skillet for about 4-5 minutes per side until well-browned. Set the roast aside.
2. In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until the onion becomes translucent.
3. Transfer the seared roast to the slow cooker. Add the sautéed onion and garlic, along with the sliced carrots and chopped celery, layering them over the roast.
4. In a bowl, mix the red wine, diced tomatoes, beef broth, tomato paste, oregano, basil, and bay leaf. Pour this blend over the roast and vegetables in the slow cooker.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shredded with a fork.
6. Once done, remove the roast from the slow cooker and allow it to rest for a few minutes before slicing. Serve with the vegetables and sauce, garnished with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 8-10 hours
Total Time: 8 hours 15 minutes
Calories: 350 kcal
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