When I think of pot roast, I think of brown gravy and potatoes and carrots. So this one is a little bit of a different take on pot roast, because the sauce is more tomato-y and it's served with noodles instead of potatoes. But it sounded yummy. This is from the Oct/Nov 2015 Simple & Delicious. One of the things you do at the beginning is put these whole spices into cheesecloth. I can't remember where I got this cheesecloth, but as a nurse, it was difficult to use this without remembering the dozens and dozens and dozens of wounds I have dressed/packed/dabbed with gauze that looks EXACTLY like this.
Italian Pot Roast
1 cinnamon stick (3 in)
6 whole peppercorns
4 whole cloves
3 whole allspice
2 tsp olive oil
2 lb boneless beef chuck roast
2 celery ribs, sliced
2 med carrots, sliced
1 large onion, chopped
4 cloves garlic, minced
1 cup beef broth or dry sherry (guess which one I used? Yep beef broth)
1 can (28 oz) crushed tomatoes
¼ tsp salt
Hot cooked noodles for serving
Place the cinnamon stick, peppercorns, cloves, and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to slow cooker. Add celery, carrots, and spice bag.
Add onion to same skillet; cook and stir til tender. Add garlic; cook 1 minute longer. Add broth or sherry, stirring to loosen browned bits. Bring to a boil; cook and stir until liquid is reduced to about 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.
Cook, covered, on low, for 6-7 hours or until meat and vegetables are tender.
Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve pot roast and sauce with noodles.
This has lots of spices that I happened to have already that have accumulated on my spice rack through the years. But if you don't have them, I could see not wanting to spend a lot of money to get these all at once. I hardly ever have to buy a spice any more, but it's been like 10 years since I started doing New Recipe Night so I've had lots of time to gather. They keep for a looooong time, despite what expiration dates may tell you. There are a couple that can go bad, but I can't remember what they are...my mother in law told me, and maybe she'll comment on the post. I think one might have been paprika. Anyway you could sub with small amount of the dried spices mixed with the broth/tomato mixture before you pour it over the meat and I'm sure the flavor would be about the same.