Slow-Cooker Tuscan Pot Roast

Tuscan Pot RoastSusie Cushner
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Serves 6-8| Hands-On Time: 30m | Total Time: 8hr 30m

Ingredients

Directions

  1. 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.
  2. 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).
  3. Cook 8 hours on low heat, or 4 hours on high heat.
By Jane Kirby,  March 2004

Nutritional Information

  • Per Serving
  • Calories 445
  • Calcium  83mg
  • Carbohydrate  18g
  • Cholesterol  112mg
  • Fat  21g
  • Fiber  4g
  • Iron  6mg
  • Protein  41mg
  • Sat Fat  5g
  • Sodium  1232mg
What does this mean? See Nutrition 101.

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Quick Tip

All-Clad 6.5-Quart Slow Cooker with Ceramic Insert
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.

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