Slow-Cooker Recipe: Tuscan Pot Roast

  • JeanineM Posted: 01/27/09
    Worthy of a Special Occasion

    Sauce was excellent and easy to prepare. I used rump roast and believe I cooked too long - fell completely apart and would have liked to slice. I sauteed fresh mushrooms and added to mix for 30 min. Also saved some time and used 3/4 28-oz. can crushed tomatoes. Lots of leftover sauce which I'll freeze and use for another meal. Would definitely make again. Very tasty.

  • Rikked Posted: 10/09/10
    Worthy of a Special Occasion

    I made this for dinner tonight and served with mashed potatoes - excellent. I subbed fresh mushrooms for the dried based on prior reviews, put them in about 1 1/2 hours before serving. Meat was very tender and sauce yummy. Very hearty and tomato-y. I think adding a bayleaf or two next time will enhance the Italian flavor. I skimped a little on the salt, too, maybe 1/2 to 3/4 tbsp instead of full tbsp - seemed like a lot.


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