Slow-Cooker Recipe: Tuscan Pot Roast

Slow-Cooker Recipe: Tuscan Pot Roast Recipe
Photo: Susie Cushner
Egg noodles on the side will soak up the delicious gravy.

Yield:

Makes 6 to 8 servings

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes
Other: 8 Hours

Nutritional Information

Calcium 83 mg
Calories 445
Caloriesfromfat 0 %
Carbohydrate 18 g
Cholesterol 112 mg
Fat 21 g
Fiber 4 g
Iron 6 mg
Protein 41 mg
Satfat 5 g
Sodium 1232 mg

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

Preparation

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.

Note:

Jane Kirby,

March 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note