Ingredients
Scale
- 28 ounces Crushed Tomatoes (2 x 14 oz cans, or one large 28 oz can)
- 6 ounces Tomato Paste
- ½ cup Kalamata Olives, pitted and drained
- ¼ cup Capers, drained
- 2 Anchovy Fillets, chopped (optional)
- 1 tablespoon Red Wine Vinegar
- 1½ teaspoons Dried Oregano
- 8 cloves Garlic, chopped
- ½ teaspoon Red Pepper Flakes (optional)
- 1 cup Water
- 2 tablespoons Cooking Oil (avocado or grapeseed recommended)
- 2 pounds Boneless Beef Chuck Roast
Instructions
- Combine crushed tomatoes, tomato paste, olives, capers, and anchovies in slow cooker.
- Add red wine vinegar, oregano, garlic, and red pepper flakes. Stir well.
- Season beef chuck roast with salt and pepper, then sear in hot oil until browned.
- Nestle the seared beef into the sauce and cover.
- Slow cook on low for 10 to 12 hours until beef shreds easily.
- Shred beef in sauce, stir, and adjust seasoning.
- Serve over pasta, rice, or polenta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, always cook on low heat.
Use high-quality canned tomatoes for improved flavor.
Avoid skipping the searing step to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg