Slow Cooker Italian Pot Roast

Ingredients

 * 1 cinnamon stick, broken into pieces
 * 4 whole cloves
 * 3 allspice Berries
 * 6 black peppercorns
 * 3 tablespoons olive oil
 * 3 1/2 lbs. Beef pot roast, trimmed of excess fat
 * 1 yellow onion, finely chopped
 * 4 cloves garlic, minced
 * 2 celery stalks, sliced
 * 2 carrots, peeled and sliced
 * 1 cup hearty red wine
 * 1 can (28 oz.) crushed tomatoes
 * salt
 * chopped fresh parsley for garnish

Directions

 * 1) Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
 * 2) Heat a large sauté pan over medium-high heat and add the oil.
 * 3) Add the meat and cook, turning, for 10–15 minutes, until browned on all sides.
 * 4) Using tongs, transfer meat to slow cooker.
 * 5) Add the Onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned.
 * 6) Add the spice mixture and cook for 2 minutes.
 * 7) Add the red wine and cook for about 10 minutes, until reduced by about one-third.
 * 8) Stir in the crushed tomatoes and salt to taste.
 * 9) Pour the sauce over the meat in the slow cooker.
 * 10) Cover and cook on low for about 8 hours, until the meat falls away from the bone.
 * 11) Transfer to a warmed serving dish and garnish with parsley.
 * 12) Serve immediately.

Contributed by:
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