Slow Cooker Sicilian-Style Beef

Name: Slow Cooker Sicilian-Style Beef
Ingredients: 3 lbs beef chuck (fat trimmed - martha does hers in 1 1/2” pieces but I didn’t bother cutting up); 2 tbs oil (olive); 1 cup olives (pitted green, such as Castelvetrano); 1 sprig rosemary (I used a about a tsp of dried); salt and pepper; 6 shallots (thinly sliced); 1 tomatoes (28oz can of whole peeled, I actually used diced, crushed); 1 wedges (bulb fennel cut into 1/2”); 1/2 cup wine (dry red, such as cabernet sauvignon); 2 zest (strips orange, each 1”x3” and orange wedges for serving)

Scale:

#beef #slow-cooker

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🥘 Ingredients

beef chuck (fat trimmed - martha does hers in 1 1/2” pieces but I didn’t bother cutting up)
3 lbs
oil (olive)
2 tbs
olives (pitted green, such as Castelvetrano)
1 cup
rosemary (I used a about a tsp of dried)
1 sprig
salt and pepper
shallots (thinly sliced)
6
tomatoes (28oz can of whole peeled, I actually used diced, crushed)
1
wedges (bulb fennel cut into 1/2”)
1
wine (dry red, such as cabernet sauvignon)
1/2 cup
zest (strips orange, each 1”x3” and orange wedges for serving)
2

🍳 Cookware

skillet
slow cooker

1

Gather beef chuck .

beef chuck: 3 lbs (fat trimmed - martha does hers in 1 1/2” pieces but I didn’t bother cutting up)
2

Season beef with salt and pepper . Heat oil in a large skillet over medium high and sear beef in batches until browned all over. Transfer to slow cooker . Add shallots and wine to skillet; cook, scraping up brown bits, until wine has almost evaporated, about ⏱️ 3 minutes . Transfer to slow cooker, stir in tomatoes , with their juices, fennel rosemary , and zest . Cover and cook on high ⏱️ 4.5 hours (I did ⏱️ 7 hours on low for the whole roast instead)

salt and pepper, oil: 2 tbs (olive), shallots: 6 (thinly sliced), wine: 1/2 cup (dry red, such as cabernet sauvignon), tomatoes: 1 (28oz can of whole peeled, I actually used diced, crushed), rosemary: 1 sprig (I used a about a tsp of dried), zest: 2 (strips orange, each 1”x3” and orange wedges for serving)
3

Stir in olives ; season to taste. If you left it whole, shred the roast now. Serve with orange wedges .

olives: 1 cup (pitted green, such as Castelvetrano), wedges: 1 (bulb fennel cut into 1/2”)
4

Martha advises mashed potatoes but I made polenta instead and I thought it went well. When I make this again, I'll slice the olives in half but otherwise I thought the flavors were balanced. I used Bogle Cabernet which is about $10 a bottle but tastes more expensive. Since I didn't cut the beef into chunks, This whole thing took about ⏱️ 15 minutes to make in the morning - I sliced the shallots while the beef was browning, sliced the fennel while the shallots and wine were cooking. Used instant polenta and a bagged salad mix - had dinner on the table in ⏱️ 15 minutes !