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; 1 2 1/2- to 3-pound bottom-round pot roast; 2 large onions, quartered; 2 celery stalks, thinly sliced (2 cups); 2 large carrots, 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 mushrooms (such as portobello); 1 tablespoon kosher salt; 1 teaspoon dried oregano; 1 28-ounce can whole plum tomatoes, chopped, liquid reserved

Servings: persons

1/3 cup olive oil
1 2 1/2- to 3-pound bottom-round pot roast
2 large onions, quartered
2 celery stalks, thinly sliced (2 cups)
2 large carrots, 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 mushrooms (such as portobello)
1 tablespoon kosher salt
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, chopped, liquid reserved

1
Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a heavy casserole. 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 casserole. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the casserole, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid). Cover the casserole and cook in a 300u00b0 F oven for 3 hours or until the meat is very tender, adding more of the tomato liquid if necessary.

358

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.

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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- to 3-pound bottom-round pot roast, 2 large onions, quartered, 2 celery stalks, 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.

Tuscan Pot Roast

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