2 tbsp. Olive Oil
3-5 lb. Chuck Roast or Beef chuck
2 Garlic clove, minced
8 oz. can Tomatoes, diced
6 oz. can Tomato Paste
1/3 cup packed Brown Sugar
1/2 cup Red Wine (dryer the better)
1 tsp. Salt
2 tbsp. Worcestershire sauce
1 tsp. Dry Mustard
1/4 tsp. Pepper
2 Bay Leaves
Parsley sprigs for garnish
For the best flavor, brown the roast in a large skillet, using oil. This locks in the moisture. Add to slowcooker.
Add onions and garlic to slowcooker. Combine remaining ingredients and pour over the roast.
Cook on high for about an hour, then turn to low for 6 to 9 hours or until tender. Garnish roast with parsley.
This is best served with traditional mashed potatoes, cooked carrots or squash, and lemony broccoli or asparagus. The Inniskillin cabernet-merlot above is not just for cooking with, it is one of my favourite vintages. It pairs extremely well with the dark meat.