2 yellow onions, diced
2 ripe tomatoes, diced
1 can (15 oz) tomato sauce
1 bay leaf
1 tsp ground cumin
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 Tbsp garlic powder
3 Tbsp Worcestershire sauce
1/2 cup ketchup
2 cups red wine
4 quarts water
4 to 5 lb whole beef chuck roast
salt and pepper to taste
1 head of cabbage, cut into 6 wedges
4 sprigs (3 inch each) fresh mint
hearty bread slices
Put first 13 ingredients in a large slow cooker and stir gently to combine.
Season the whole chuck roast all over with salt and pepper to taste.
Set the whole chuck roast on top of the vegetable mixture in the slow cooker.
Cover, set temperature to LOW, and let cook for 5 to 6 hours or until meat flakes apart with a fork; lift meat out and set aside for a moment.
Arrange the wedges of cabbage over the mixture in the slow cooker, then set the meat back in, on top of the cabbage.
Cover and continue cooking on LOW for another 1 to 2 hours or until cabbage and meat are both tender.
Just before serving, snip up mint into crockpot, cover and let heat for JUST 5 more minutes.
Put a piece or two of bread in a big soup bowl, then spoon some of the veggie mixture over the bread, top with a chunk of cabbage and a chunk of beef.
Serves 6 to 8 very hungry people.