Pot Roast with Tomatoes, Garlic & Fennel
7
Points®
Total time: 8 hr 30 min • Prep: 10 min • Cook: 8 hr 20 min • Serves: 12 • Difficulty: Easy
Slow cooking is the surest route to luscious, fork-tender meat, and here, it mellows out the fennel too. And the sauce? Demands a side of polenta! Cooking this pot roast a day ahead makes it easier to slice without it falling apart. Let the cooked meat cool to room temperature, then refrigerate, covered, for at least 4 hours or overnight. Return the sliced meat to the pot with the sauce, and when it’s time to eat, gently reheat.
Ingredients
Cooking spray
4 spray(s), canola variety
Uncooked trimmed bottom round steak
3 pound(s), lean, boneless
Kosher salt
1½ tsp(s), divided
Black pepper
½ tsp(s)
Uncooked fennel bulb
1 item(s), large, chopped, fronds reserved for garnish
Garlic
4 clove(s), large, finely chopped
Red wine
8 fl oz, (1 cup), dry variety
Canned crushed tomatoes
28 oz, with basil
Instructions
1
Sprinkle the beef with 1 tsp salt and the black pepper. Spray a large skillet with cooking spray and set over medium-high heat. Cook the beef, turning occasionally, until browned on all sides, 12 to 15 minutes. Transfer to a 5- or 6-quart slow cooker.
2
Reduce the heat to medium. Cook the fennel, garlic, and ¼ tsp salt, stirring frequently, until the fennel is crisp-tender, about 2 minutes.
3
Stir in the wine and bring to a boil, scraping up the browned bits from the bottom of the pan; cook for 1 minute. Transfer the fennel-wine mixture to the slow cooker and stir in the tomatoes. Cover and cook until the beef is fork-tender, 8 to 9 hours on Low.
4
Transfer the beef to a cutting board and cut into 12 portions; stir the remaining ¼ tsp salt into the sauce. Divide the beef and sauce among 12 shallow bowls or plates and garnish with fennel fronds, if desired.
5
Per serving: 1 piece beef and ½ cup sauce
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