TUSCAN POT ROAST
Excellent dish for a wintry night. Cooking it in a slow-cooker makes it easy. Put it on and head out to sled, skate or build a snowman. My mom used to make this for us every winter.
Provided by MsKittyKat
Categories Roast Beef
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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 (Crockpot).
- 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 cooker.
- 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).
- Cook 8 hours on low heat or 4 hours on high heat.
Nutrition Facts : Calories 622.3, Fat 37.9, SaturatedFat 11.6, Cholesterol 121, Sodium 1530.2, Carbohydrate 21.8, Fiber 4.8, Sugar 11.2, Protein 41.8
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