Pot Roast with Tomatoes, Garlic & Fennel

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7 Prep 10 min Cook 8 hr, 10 min Serves 12

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 spray 3 lb lean boneless bottom round steak, trimmed 1½ tsp salt, divided ½ tsp black pepper 1 large fennel bulb, chopped, fronds reserved for garnish 4 large garlic cloves, finely chopped 1 cup dry red wine 1 (28-oz) can crushed tomatoes with basil 1. Sprinkle the beef with 1 tsp salt and the 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 fennelwine 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.

Per serving (1 piece of beef and ½ cup sauce) 266 Cal, 13 g Total Fat, 5 g Sat Fat, 426 mg Sod, 7 g Total Carb, 3 g Sugar, 2 g Fib, 25 g Prot.

See photograph on page 225.

TEST KITCHEN TIP

Cooking this pot roast a day ahead makes it easier to slice without it falling apart. Cool the cooked meat to room temperature, then refrigerate it, 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 it.