Tuscan Pot Roast Recipe

Name: Tuscan Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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, 2 1/2 - 3 lbs bottom round beef roast, 2 large onions, quartered, 2 stalks celery, thinly sliced (2 cups), and more.

Yes, 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.

That's it — enjoy your meal!

Tuscan Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions