Tuscan Pot Roast

Slow-Cooker Tuscan Pot Roast
Susie Cushner
Dry red wine and tomato paste give this dish extra depth and layers of flavor.

Get the recipe.
Serves 6-8
preparation
30
minutes
cooking
180
minutes
other
510
minutes

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 heavy casserole. 
  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 casserole. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the casserole, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
  3. Cover the casserole and cook in a 300° F oven for 3 hours or until the meat is very tender, adding more of the tomato liquid if necessary.
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.