Food Recipes Slow Cooker Tuscan Pot Roast 3.2 (190) 6 Reviews Dry red wine and tomato paste give this dish extra depth and layers of flavor. By Jane Kirby Jane Kirby Jane Kirby, RD is a registered dietitian and member of the American Dietetic Association. With over 30 years of experience in the food industry, Jane is the author of six books on the topic. She is a former food and nutrition editor at Real Simple. Her work has appeared in American Health, Fitness, and Eating Well, among others. Real Simple's Editorial Guidelines Updated on November 26, 2022 Print Share Share Tweet Pin Email Photo: Susie Cushner Hands On Time: 30 mins Total Time: 8 hrs 30 mins Yield: 6 to 8 serves - Jump to Nutrition Facts Jump to recipe This easy slow cooker meal mostly comes together while you're busy out of the kitchen, but there is some prep work involved. Don't let the thirty minutes of hands-on time deter you from this pot roast recipe because it is well worth the additional richness and flavor that a crockpot simply can't replicate. First, you'll brown the roast on all sides in a skillet before placing it in the slow cooker. Then you'll cook down the veggies in the skillet and add some tomato paste for a true Tuscan-style dish. Finally, wine is poured into the skillet to loosen up all the browned bits from the pan. The slow cooker does the rest. Serve with some egg noodles and a simple salad for a complete dinner. Ingredients ⅓ 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. Print Nutrition Facts (per serving) 445 Calories 21g Fat 18g Carbs 41mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 445 % Daily Value * Total Fat 21g 27% Saturated Fat 5g 25% Cholesterol 112mg 37% Sodium 1232mg 54% Total Carbohydrate 18g 7% Protein 41g Calcium 83mg 6% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.