Rating: 3 stars
190 Ratings
  • 5 star values: 45
  • 4 star values: 34
  • 3 star values: 47
  • 2 star values: 50
  • 1 star values: 14


Credit: Susie Cushner

Recipe Summary

8 hrs 30 mins
30 mins
Serves 6-8


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 83mg; 445 calories; carbohydrates 18g; cholesterol 112mg; fat 21g; fiber 4g; iron 6mg; protein 41mg; saturated fat 5g; sodium 1232mg.