Slow Cooker Tuscan Pot Roast Recipe

Name: Slow Cooker Tuscan Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1 (2 1/2-3 lb) bottom round pot roast; 2 large onions, quartered; 2 celery ribs, thinly sliced (2 cups); 2 large carrots, peeled, 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 mushroom (such as portobello or cremini); kosher salt (to taste, I use about 1/2 tablespoon); 1 teaspoon dried oregano; 1 (28 ounce) can chopped plum tomatoes, liquid reserved

Servings: persons

1/3 cup olive oil
1 (2 1/2-3 lb) bottom round pot roast
2 large onions, quartered
2 celery ribs, thinly sliced (2 cups)
2 large carrots, peeled, 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 mushroom (such as portobello or cremini)
kosher salt (to taste, I use about 1/2 tablespoon)
1 teaspoon dried oregano
1 (28 ounce) can chopped plum tomatoes, liquid reserved

1
Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
2
To the oil remaining in the pan, 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.
3
Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup olive oil, 1 (2 1/2-3 lb) bottom round pot roast, 2 large onions, quartered, 2 celery ribs, thinly sliced (2 cups), and more.

Yes, Slow Cooker Tuscan Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Tuscan Pot Roast

How did you like this recipe?

Frequently Asked Questions