Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

1 small onion, very thinly sliced

3 ½ pounds boneless beef chuck roast

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 large cloves garlic, very thinly sliced

2 cups dry red wine

2 (14.5 ounce) cans diced tomatoes, undrained

1 cup beef broth

1 tablespoon Worcestershire sauce

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoons dried thyme

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons tomato paste

Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.

In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.

If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.