Tuscan Pot Roast

By LittleValley

Ingredients

• 1/3 cup olive oil
• 1 2 ½ - 3 lb. Bottom round pot roast
• 2 large onions, quartered
• 2 celery stalks, thinly sliced
• 2 large carrots, thinly sliced
• 3 garlic cloves, minced
• 1 6 oz can tomato paste
• 1 cup dry red wine
• 1 ½ oz package dried mushrooms
• 1 T. kosher salt
• 1 tsp. dried oregano
• 1 28 oz can whole plum tomatoes, chopped and liquid reserved

Preparation

Step 1

1.Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.

2.Transfer the roast to a 4-6 quart slow cooker.

3.To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently until tender.

4.Add the tomato paste and stir to coat the vegetables. Transfer to the cooker.

5.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).

6. Cook 8 hours on low heat (or 4 hours on high).