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Slow cooker Tuscan pot roast
Nb persons: 8
Yield:
Preparation time:
Total time: 8 hours 30 minutes
Source:
Hands on time -30 minutes Ingredients: | |
1/3 cup | olive oil |
1 2 1/2 to 3 pound bottom round roast | |
2 large | onions, quartered |
2 | celery stalks, thinly sliced (2 cups) |
2 large | carrots, thinly sliced, (2 cups) |
3 | garlic cloves, minced |
1 6oz can | tomato paste |
1 cup | dry red wine |
1 1/2 ounce package | dried mushrooms, (such as portobello) |
1 tbs | kosher salt |
1 tsp | dried oregano |
1 28 oz can | whole plum tomatoes, chopped liquid reserved |
Directions:
1- heat the oil in a large skillet over medium high heat and brown the roast on all sides. Transfer the roast to a 4-6 quart slow cooker
2- to the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about about10 minutes. Add the tomato paste and stir to coat the vegetables ,transfer to the slow cooker
Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms , salt , oregano and tomatoes ( plus 1 cup of their liquid.
3- cook 8 hours on low heat or 4 on high.
Recipe uploaded with Shop'NCook for iPhone.
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