Egg noodles on the side will soak up the delicious gravy.
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
How to Make It
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.
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.
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.
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