Spicy Tomato Braised Pot Roast
This tomato sauce gets its heat from Calabrian chiles. Find them whole or chopped packed in jars near the pickles in well-stocked grocery stores. If you don't have any, just a bit of crushed red pepper will do the trick. Serve over polenta, mashed potatoes or pasta.
Ingredients
- 1 cup dry red wine
- 1 (6 ounce) can tomato paste
- 1 tablespoon chopped calabrian peppers or 1/2 teaspoon crushed red pepper
- 1 teaspoon italian seasoning
- ¾ teaspoon salt, divided
- 1 large carrot, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 2- to 2½-pound boneless beef chuck roast, trimmed
- ¼ teaspoon ground pepper
- fresh basil for garnish