Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

"Absolutely delicious! However, I did "tweak" this a bit because just by looking at the ingredient list I could tell there was too much liquid and it was way too much seasoning which would be overkill...." See more First I used a 3 pound bottom round rump roast vs. a chuck roast (personal pref) and placed it on a bed of portabella mushrooms along with the onion after seasoning it with the kosher salt and black pepper. I cut the wine back to 1 & 1/2 cups (used Cabernet Savignon), 2 cans of diced tomatoes (drained), subbed 2 cubes of beef bouillion vs. beef broth, Worcestershire sauce, and added 1/4 cup of balsamic vinegar. I cut the seasoning down to 1 & 1/2 tsp. each of rosemary, oregano, and basil and cut the thyme down to 1 tsp. I also cut the kosher salt back to 1/2 tsp. I set the slow cooker on low for 8 hours and let it go. The smell was Heavenly and just as the submitter states, the aroma is that of a nice Italian restaurant. Once the 8 hours were up I added a whole 6 ounce can of tomato paste to thicken it up and let it go on high for an additional hour. This was fabulous served with garlic red mashed potatoes and Italian green beans. Thanks for a great recipe TraciK!"

"This was delicious! I followed the recipe exactly and it turned out great. Next time I will use half the wine, half the broth, and double the onions and tomatoes. (There was just A LOT of extra sa..." See moreuce at the end.) It would also be delicious adding some mushrooms towards the end of cooking. This is a great recipe if you love to cook roasts but want to try it with a twist!"

"Fabulous recipe!! The only modifications I made were: (1) seared the roast on all sides, using a small amount of olive oil in a cast iron skillet, before placing in crockpot; (2) used only 1 can of di..." See moreced tomatoes; and (3) added sliced mushrooms during the last 30 minutes or so. The aroma was absolutely mouth-watering!"