Italian Pot Roast

6 whole peppercorns
4 whole cloves
3 whole allspice
1 cinnamon stick
1 boneless beef chuck roast (2 lbs)
2 tsp. olive oil
2 celery ribs, sliced
2 medium carrot, sliced
1 large onion, chopped
4 garlic cloves, minced
1 C. sherry 
1 (28 oz) can crushed tomatoes
1/2 tsp. salt
hot cooked egg noodles

1. Place the peppercorns, cloves, allspice and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.  Set aside.

2. In a large skillet, brown meat in oil on all sides; transfer to a 4-qt slow cooker.  Top with celery, carrots and spice bag.

3. In the same pan, saute onion in drippings until tender.  Add garlic; cook 1 minute longer.  Add sherry, stirring to loosen browned bits from pan.  Bring to a boil, cook and stir until liquid is reduced to 2/3 cup.  Stir in tomatoes and salt; pour over vegetables. 

4. Cover and cook on low for 6-7 hours or until meat and vegetables are tender.  remove meat to a serving platter; keep warm.  Discard spice bag.  Skim fat from vegetable mixture; serve with beef.