Slow-Cooker : Tuscan Pot Roast

Name: Slow-Cooker : Tuscan Pot Roast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms bottom-round pot roast; 794 grams whole plum tomatoes, chopped, liquid reserved; 473 milliliters large carrots, thinly sliced; 473 milliliters celery stalks, thinly sliced; 237 milliliters dry red wine; 3 garlic cloves, minced; 1 Tbsp kosher salt; 14 grams package dried mushrooms (such as portobello); 79 milliliters olive oil; 2 larges onions, quartered; 1 teaspoon dried oregano; 170 grams tomato paste

You can never have too many main course recipes, so give Slow-Cooker : Tuscan Pot Roast From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Equipment you will use

Slow Cooker

Frying Pan

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

Ingredients you will need

Tomato Paste

Vegetable

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.

Ingredients you will need

Mushrooms