Lightly spray a 4 - 6 quart slow cooker with vegetable oil cooking spray. Salt and pepper the meat. Heat the olive oil in a large nonstick skillet over medium high heat. Brown the meat evenly on all sides. Add to the slow cooker. Add the onions, carrots, and celery to the skillet and cook for 7 to 8 minutes over medium heat until the onion is soft. Add the wine and cook for 2 minutes. Stir in the tomatoes, thyme, parsley, salt, and pepper. Bring to a simmer and cook for 2 minutes. Pour over the meat. Cover and cook on low for 9 to 10 hours, or until fork tender. Remove the meat and let it sit, covered, for 15 minutes before slicing. To thicken the cooking liquid for gravy, puree in a food processor or blender until smooth. Salt to taste. 6 to 8 servings
Tried & Tested:
Tia B. of Virginia, made this recipe following the instructions, but used beef broth. " My kids really loved it! I served it with cornbread and potatoes!"
terrysrecipes.com: As with many recipes there are many variations. Using this recipe as a guide I made a few changes. In our kitchen this is what we did:
Made 2 slits in the roast and inserted a garlic clove and 4 peppercorns in each. Also, pierced the roast with a meat serving fork a few times. we also used the red wine and added a few dashes of beef seasonings. we used Del Monte Diced Basil, Garlic, Oregano Tomatoes 14 1/2 ounce can. We replaced the parsley with dried basil. We also added a can of whole baby potatoes, 4 hours into cooking. The roast was terrific. We used 1 cup of the liquid and vegetables and placed in a blender. It made a very nice gravy. We served it with skillet cornbread. The flavors of the red wine and seasonings were tantalizing!
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