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Tuscan Pot Roast

Photo: Susie Cushner
Prep time 30 mins
Other time 2 hrs, 30 mins
Yield Makes 6 to 8 servings

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

Nutrition 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

How to Make It

  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. 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). 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.