Slow-Cooker Recipe: Tuscan Pot Roast

Slow-Cooker Recipe: Tuscan Pot Roast
Photo by Susie Cushner


  • 2 large carrots, thinly sliced (2 cups)
  • 1 tablespoon kosher salt
  • 1 6-ounce can tomato paste
  • 2 large onions, quartered
  • 1 teaspoon dried oregano
  • 1 28-ounce can whole plum tomatoes, chopped, liquid reserved
  • 1 2 1/2- to 3-pound bottom-round pot roast
  • + 5 more ingredients
    • 1 1/2-ounce package dried mushrooms (such as portobello)
    • 1/3 cup olive oil
    • 1 cup dry red wine
    • 3 garlic cloves, minced
    • 2 celery stalks, thinly sliced (2 cups)

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. 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 pa...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network