Beef Roast in Red Wine

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 small onion, very thinly sliced
• 3 1/2 pounds boneless beef chuck roast
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 large cloves garlic, very thinly sliced
• 2 cups dry red wine
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons tomato paste (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the beef roast dry. Mix 1 teaspoon kosher salt and 1 teaspoon black pepper and rub over all sides of the roast.

2. Cut small slits all over the roast and push the thin garlic slices into them.

3. Heat a large dry skillet over medium-high heat and brown the roast on all sides, about 10 minutes total. Transfer to a 6-quart slow cooker.

4. Pour 1 cup of the red wine into the hot skillet, scraping up browned bits, and pour it over the roast.

5. Add the thinly sliced onion, the remaining 1 cup red wine, the diced tomatoes with their juice, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, and the remaining 1 teaspoon kosher salt and 1 teaspoon black pepper.

6. If using, stir the tomato paste into the liquid in the slow cooker.

7. Cover and cook on low for 8 hours, until the beef is fork-tender and the thickest part reaches at least 145°F (63°C).

8. Transfer the roast to a board and rest for 3 minutes. Slice against the grain and serve with the sauce spooned over.