Ingredients
- 2 teaspoons olive oil , divided
- 3 pound top round roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion , diced
- 3 medium carrots , chopped
- 3 stalks celery , chopped
- 3 cloves garlic , minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 cup red wine
- 1 cup beef broth
- 28 ounce can crushed tomatoes
- 1/2 cup tomato paste
- 1 tablespoon balsamic vinegar
- 1/4 cup parsley , chopped
- 3 bay leaves
Instructions
- Heat a large pot on medium-high heat and add the olive oil.
- Season the top round roast with salt and pepper.
- Sear the roast for 4-5 minutes on each side then remove from the dutch oven and add to the slow cooker.
- Add in the onion, carrots, celery, garlic, dried thyme, dried basil, fennel seeds, crushed red pepper flakes and stir.
- Whisk together the wine, beef broth, crushed tomatoes, tomato paste and balsamic vinegar then pour it gently into the slow cooker.
- Add in the parsley and bay leaves and stir well to combine.
- Cook on low heat for 8 hours or on high heat for 4 hours.
Nutrition
Calories: 343kcal | Carbohydrates: 16g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 789mg | Potassium: 1238mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4510IU | Vitamin C: 18.4mg | Calcium: 104mg | Iron: 6mg
