SLOW COOKER ITALIAN POT ROAST

Rich balsamic vinegar and a small section of oxtail give this pot roast a very rich and savory flavor. Get it started the night before or in the morning for a stress-free dinner. This is an excellent recipe for a dinner party. INGREDIENTS: • 4 pounds (1814 g) chuck roast, removed from refrigeration 1 hour before cooking • 3 or 4 inch sections of oxtail (optional, but it really makes a difference in the sauce flavor and texture) • 2 tablespoons (30 ml) fat • 1 large onion, chopped • 2 cloves garlic, crushed • 4 inch of fresh rosemary (or 1 teaspoon dried) • 1 cup (240 ml) water, beef or chicken stock, or dry red wine • ¼ cup balsamic vinegar • 2 cups (480 ml) finely chopped tomatoes SERVINGS: 6 with leftovers INSTRUCTIONS: 1. Warm a few tablespoons of fat or oil in a big, heavy skillet and brown the chuck roast on all sides. Put the section of oxtail at the bottom of the slow cooker. Put the roast on top of the oxtail. Add the onion, garlic, and rosemary on top of the beef. 2. Add water, stock, or wine to the pan and deglaze by scraping and dissolving the brown bits on the bottom. Add the liquid to the slow cooker, along with the balsamic vinegar and tomatoes. 3. Don’t Shock the Meat 4. Meat that goes directly from a cold refrigerator to a hot pan has a hard time adjusting to the extreme temperature change and won’t cook evenly or in the amount of time a recipe suggests. Before you cook meat, let it sit out (covered, of course) for at least a half hour. This is enough time for the meat to come up to temperature so it will cook evenly, but it is too short a time to promote any significant bacteria growth due to a lack of refrigeration. 5. Cook covered on a low setting for 8 hours. Remove the roast to a warmed serving platter. Strain the liquid, discarding the oxtail bones and rosemary stem (leave the leaves), then place the remaining onions and tomatoes on top of the roast. Cover the roast with foil to retain heat. 6. Simmer the strained liquid until reduced by half—it will be rich and flavorful due to the oxtail section that cooked along with it. 7. Spoon some of the reduced sauce over the roast and pass the rest of the sauce in a gravy dish at the table.

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Slow cooker Italian pot roast layers balsamic vinegar, tomatoes, and rosemary over a browning-hot chuck roast that braises for eight hands-off hours. The secret weapon is a section of oxtail tucked underneath, which melts into the sauce and gives it a rich, velvety body. Reduced to a glossy glaze, this is dinner-party pot roast with zero dinner-party stress.

Pro Tips

• Do not skip the oxtail. Its gelatin enriches the sauce in a way that transforms the whole dish — it is the difference between good and unforgettable.
• Brown the chuck roast on all sides before it goes in the slow cooker. That crust is the flavor foundation of the finished sauce.
• Let the meat come to room temperature before searing. Cold meat straight from the fridge cooks unevenly and will not brown properly.
• Reduce the strained cooking liquid by half at the end. That final simmer turns the braising juices into a proper sauce worth passing at the table.

Frequently Asked Questions

What does the oxtail do in this recipe?

It melts into the braising liquid over the long cook, adding body and a rich, savory depth that makes the reduced sauce almost gravy-like.

Can I make this pot roast ahead of time?

It is the perfect make-ahead dish — the recipe recommends starting it the night before or in the morning, and the flavor improves overnight.

What can I use instead of red wine in the braising liquid?

Beef or chicken stock works well, and the balsamic vinegar and tomatoes keep the sauce tangy and complex without the wine.

How do I know when the roast is done?

After 8 hours on low it should be genuinely fork-tender — the meat pulls apart easily and the roast may even break into chunks as you lift it out.

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