Tuscan Pot Roast

Name: Tuscan Pot Roast
Ingredients: 1/3 cup olive oil; 2 1/2 - 3 lbs bottom round beef roast; 2 large onions, quartered; 2 stalks celery, thinly sliced (2 cups); 2 large carrots, thinly sliced (2 cups); 3 cloves garlic, minced; 1 (6 ounce) can tomato paste; 1 cup dry red wine; 1 (1/2 ounce) package dried mushroom (such as portobello); 1 tablespoon kosher salt; 1 teaspoon dried oregano; 1 (28 ounce) can plum tomatoes, chopped,liquid reserved

12 ingredients

7 steps

Ingredients

1/3 cup olive oil
2 1/2 - 3 lbs bottom round beef roast
2 large onions, quartered
2 stalks celery, thinly sliced (2 cups)
2 large carrots, thinly sliced (2 cups)
3 cloves garlic, minced
1 (6 ounce) can tomato paste
1 cup dry red wine
1 (1/2 ounce) package dried mushroom (such as portobello)
1 tablespoon kosher salt
1 teaspoon dried oregano
1 (28 ounce) can plum tomatoes, chopped,liquid reserved

Directions

1

Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
2

Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
3

To the fat remaining in the skillet, add the onions, celery, carrots and garlic.
4

Cook, stirring frequently, until tender, about 10 minutes.
5

Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
6

Pour the wine into the skillet and deglaze the browned bits; add the wine to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
7

Cook 8 hours on low heat or 4 hours on high heat.