This tomato sauce gets its heat from Calabrian chiles. Find them whole or chopped packed in jars near the pickles in well-stocked grocery stores. If you don't have any, just a bit of crushed red pepper will do the trick. Serve over polenta, mashed potatoes or pasta.
Ingredients
- 1 cup dry red wine
- 1 (6 ounce) can tomato paste
- 1 tablespoon chopped calabrian peppers or 1/2 teaspoon crushed red pepper
- 1 teaspoon italian seasoning
- ¾ teaspoon salt, divided
- 1 large carrot, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 2- to 2½-pound boneless beef chuck roast, trimmed
- ¼ teaspoon ground pepper
- fresh basil for garnish
Directions
- Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.
- Skim fat from the sauce. Slice the beef across the grain and serve with the sauce. Garnish with basil, if desired.