Slow-Cooked Pot Roast With Wine - cooking recipe

Ingredients

3 -4 lbs chuck roast
salt
pepper
3 tablespoons flour
2 tablespoons olive oil
1 medium onion, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes, with juices
1/2 cup port wine or 1/2 cup red wine
2 tablespoons red wine vinegar
3 garlic cloves, finely minced

Preparation

Sprinkle roast with salt and pepper; coat with flour.
In a large skillet heat olive oil over medium-hight heat.
Sear roast on all sides, 2-3 minutes per side.
Transfer to slow cooker.
Add onions to pan and cook until browned.
Add remaining ingredients to onions.
Cook, stirring until mixture is simmering.
Pour over roast; cover and cook on high 1 hour.
Taste broth and adjust with salt and pepper if needed.
Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours).
Transfer roast to a serving platter an d cover to keep warm.
Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.