Slow-Cooker Tuscan Pot Roast

Susie Cushner

Serves 6-8 Hands-On Time: 30m Total Time: 8hr 30m

Ingredients

1/3 cup olive oil
1 2 1/2- to 3-pound bottom-round pot roast
2 large onions, quartered
2 celery stalks, thinly sliced (2 cups)
2 large carrots, thinly sliced (2 cups)
3 garlic cloves, minced
1 6-ounce can tomato paste
1 cup dry red wine
1 1/2-ounce package dried mushrooms (such as portobello)
1 tablespoon kosher salt
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, chopped, liquid reserved

Directions

Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
Cook 8 hours on low heat, or 4 hours on high heat.

By Jane Kirby, March 2004

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Quick Tip

Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.