This looks so yummy – expect to see it on my menu next week!
3 tablespoons olive oil
2½ pounds chuck roast, fat trimmed
1 onion, finely chopped
4 large cloves garlic, sliced
2 stalks celery, sliced
½ cup chopped red bell pepper
1½ cups sliced carrots or whole snack-size (baby) carrots
Pinch of sugar
1/3 cup Italian red wine
½ cup diced tomatoes, including juices
1 cup beef broth
2 to 3 tablespoons fresh basil
Heat a large skillet over medium-high heat and add olive oil.
Trim the roast to remove any silver skin and excess fat. Season on both sides with fresh ground pepper and coarse salt. When the oil is hot, sear the roast on both sides until well browned, about 10 minutes total time. Remove from heat and place in a slow-cooker.
Return the pan to medium heat and briefly sauté the onion, garlic, celery, red bell pepper and carrots until lightly browned. Sprinkle the vegetables with a pinch of sugar to aid caramelization. Add the wine to the pan and bring to a simmer. Use a wooden spoon to scrape up any brown bits. Add the pan contents, tomatoes and broth to the slow-cooker.
Cover and cook on low for about 8 hours or until the meat is tender.
If planning to serve the roast the same day, turn the slow-cooker off 30 minutes before you plan to serve the meat. Transfer the roast to a platter and cut into large pieces. Stir the fresh basil into the sauce. Serve the roast on cheese grits and coat with the sauce. Makes 6 servings.