Tuscan Pot Roast

Name: Tuscan Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6-8 serving(s)
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

Submitted by MsKittyKat

"Excellent dish for a wintry night. Cooking it in a slow-cooker makes it easy. Put it on and head out to sled, skate or build a snowman. My mom used to make this for us every winter."

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Ready In:: 4hrs 30mins
Ingredients:: 12
Serves:: 6-8

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

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 (Crockpot).
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 deglaze the browned bits; add the wine 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.

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Reviews

Excellent-- I really enjoyed the flavors. A great alternative to my usual brown beefy pot roast. This is a keeper.

krissy1mc
I too got this recipe from Real Simple magazine. My family thinks its the best way to make pot roast. It is always tender and has so much flavor.

Shannon Lishka
I actually got this exact same recipe in the March 2004 Real Simple magazine. I think 1/2 teaspoon dried oregano is enough as the first time I made this with a whole teaspoon, it was overpowering. I used dried assorted wild mushrooms.

Mrs.Habu

RECIPE SUBMITTED BY

MsKittyKat

Wheaton, IL

Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.

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