Slow-Cooker Recipe: Tuscan Pot Roast

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


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


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