Top-Rated Italian Pot Roast

• 1 cinnamon stick (3 inches)
• 6 whole peppercorns
• 4 whole cloves
• 3 whole allspice berries
• 2 teaspoons olive oil
• 1 boneless beef chuck roast (2 pounds)
• 2 celery ribs, sliced
• 2 medium carrots, sliced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup dry sherry or reduced-sodium beef broth
• 1 can (28 ounces) crushed tomatoes
• 1/4 teaspoon salt
• Hot cooked egg noodles and minced parsley, optional

1. Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
2. 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.
3. 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.
4. 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.
5. Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

cinnamon, peppercorns, cloves, berries, olive oil, chuck roast, celery, carrots, onion, garlic, sherry, tomatoes, salt, egg noodles

Taken from www.tasteofhome.com/recipes/top-rated-italian-pot-roast/ (may not work)