By Vern Glenn

(CBS SF) – When it comes to pot roast, most of us think of dinner at your parents house. For KPIX 5’s Vern Glenn, its what to eat while watching 49er football.

Here is his recipe:

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1 cinnamon stick, broken into pieces
4 whole cloves
3 allspice berries
6 black peppercorns
3 tablespoons olive oil
3 1/2 pounds beef pot roast, trimmed of excess fat
1 yellow onion, finely chopped
4 cloves garlic, minced
2 celery stalks, sliced
2 carrots, peeled and sliced
1 cup hearty dry red wine
1 (28-ounce) can crushed tomatoes
Chopped fresh parsley, for garnish

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Basically…brown all sides of a 31/2lb Beef Pot roast and place in the slow cooker in a separate pan, stir the onions constantlyuntil brown. Add the garlic and stir for 3 more minutes. Add the carrots and celery and stir for 3 to 4 minutes more…then add the Red wine and stir. Let the wine reduce by a 1/3rd…Once that is done, pour the entire contents of the pan on top of/all over the beef in the slow cooker. Cover, set the cooker to low and walk away for 6 to 8 hours. the longer it cooks to better it will taste. The beef should shred under the slightest pressure, as you mix the stew together.

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