Slow-Cooker Tuscan Pot Roast

Slow-Cooker Tuscan Pot Roast
Susie Cushner
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preparation
30
minutes
cooking
510
minutes
Serves 6-8

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

  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.

 

 

Jane Kirby
February 2004

Nutritional Information

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

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