Ingredients
1 cinnamon stick (3 inches)6 whole peppercorns4 whole cloves3 whole allspice berries2 teaspoons olive oil1 boneless beef chuck roast (2 pounds)2 celery ribs, sliced2 medium carrots, sliced1 large onion, chopped4 garlic cloves, minced1 cup dry sherry or reduced-sodium beef broth1 can (28 ounces) crushed tomatoes1/4 teaspoon saltHot cooked egg noodles and minced parsley, optional
Preparation
Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.
Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.
Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired.
