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

Ingredients

• 1 cup beef broth 
• 3.5 pounds beef chuck boneless
• 1 teaspoon pepper black freshly ground
• 29 ounce tomatoes diced undrained canned
• 1 tablespoon basil dried
• 1 tablespoon rosemary dried
• 2 teaspoons thyme leaves dried
• 2 cups cooking wine dry red
• 4 large cloves garlic very thinly sliced
• 1 teaspoon kosher salt 
• 1 small onion very thinly sliced
• 1 tablespoon oregano dried
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions.
2. Place the remaining onions and garlic on top of the roast.
3. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
4. If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.