Preheat slow cooker on low.
For a 2-3.5 lb Chuck roast: pat dry with paper towels and combine the following rub mixture.
1 T kosher salt
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground pepper
Combine the dry rub and rub all over the meat. Set aside.
Heat olive oil in a 12” skillet on medium high heat and sear rubbed meat on both sides for a crust to form. Remove and place into preheated slow cooker. Turn heat down to medium. Add onion to the skillet and scrap up browned bits. When onions begin to soften, add crushed garlic. Stir until fragrant. Pour in the red wine and let it come to a boil to burn off the alcohol then add the canned tomatoes. Let simmer for 2-3 minutes and carefully pour the mixture over the meat in the slow cooker.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, crushed
1 cup red wine (Burgundy or Cabernet works well)
1 (28 ounce) can whole tomatoes or crushed.( preferably San Marzano)
Place carrots and turnips around the meat, making sure meat and vegetables are submerged in the liquid.
5 medium carrots, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch pieces
Cover and cook on low for 8 hrs. DO NOT REMOVE COVER.
Serve with noodles or polenta.
For a 2-3.5 lb Chuck roast: pat dry with paper towels and combine the following rub mixture.
1 T kosher salt
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground pepper
Combine the dry rub and rub all over the meat. Set aside.
Heat olive oil in a 12” skillet on medium high heat and sear rubbed meat on both sides for a crust to form. Remove and place into preheated slow cooker. Turn heat down to medium. Add onion to the skillet and scrap up browned bits. When onions begin to soften, add crushed garlic. Stir until fragrant. Pour in the red wine and let it come to a boil to burn off the alcohol then add the canned tomatoes. Let simmer for 2-3 minutes and carefully pour the mixture over the meat in the slow cooker.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, crushed
1 cup red wine (Burgundy or Cabernet works well)
1 (28 ounce) can whole tomatoes or crushed.( preferably San Marzano)
Place carrots and turnips around the meat, making sure meat and vegetables are submerged in the liquid.
5 medium carrots, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch pieces
Cover and cook on low for 8 hrs. DO NOT REMOVE COVER.
Serve with noodles or polenta.