Ingredients
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 4 pound Eye Round Roast
- 1 cup chopped onions
- 4 carrots, chopped
- 2 celery stalks, chopped
- 2 teaspoons dried rosemary
- 1 cup red wine
- 1 (28 ounce) can crushed tomatoes
- 1 cup low sodium beef broth
- Sprinkle the garlic, salt and pepper over the roast and rub them in.
- Heat the oil in a nonstick skillet over medium-high heat. Add the roast and brown on all sides, cooking 2-4 minutes per side.
- Remove the roast from the skillet and place it in a 5- to 6-quart slow cooker.
- Add the onion, carrots, celery and rosemary to the skillet. Cook, stirring often, until the vegetables are softened and the onion is translucent, about 7 minutes.
- Stir in the wine and tomatoes, scraping up any browned bits from the bottom of the pan.
- Add the tomato mixture and beef broth to the slow cooker.
- Cook on low until the meat is tender, 7 to 8 hours.
- Remove the meat from the slow cooker and place it on a platter or cutting board and loosely cover it with aluminum foil.