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

Directions

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