Spicy Tomato Braised Pot Roast

So easy! I served over polenta with a nice green salad.

  • 1 cup dry red wine
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt, divided
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 2- to 2½-pound boneless beef chuck roast, trimmed
  • ¼ teaspoon ground pepper
  • Fresh basil for garnish
  • 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.

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