1 cinnamon stick (3 inches)
6 whole peppercorns
4 whole cloves
3 whole allspice berries
2 teaspoons olive oil
1 boneless beef chuck roast (2 pounds)
2 celery ribs, sliced
2 medium carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 cup dry sherry or reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
𝟯/𝟰 𝘁𝗮𝗯𝗹𝗲𝘀𝗽𝗼𝗼𝗻 𝗼𝗳 𝘀𝗮𝗹𝘁
Hot cooked egg noodles and minced parsley, optional


Directions
Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.

In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag.

Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables.

Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired.