"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pot Roast (Tuscan) - Crockpot Recipe

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This recipe for Pot Roast (Tuscan) - Crockpot, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Simpson Eagle
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup olive oil
1 2.5 - 3 lb. bottom round roast
2 large onions, quartered
2 celery stalks, thinly sliced
2 large carrots, chopped
3 large cloves garlic, pressed
1 6 oz. can tomato paste
1 cup dry red wine
1 1/2 oz. package dried mushrooms
1 T salt
1 tsp. dried oregano
1 28 oz. can whole plum tomatoes, chopped with liquid reserved

Directions:
Directions:
Heat olive oil in large skillet over medium-high heat and brown the roast on all sides. Transfer roast to large crockpot. Add the onions, carrots, celery and garlic to the skillet and cook, stirring frequently until tender - about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the crockpot. Pour the wine into the skillet and scrape up any browned bits; add contents of skillet to crockpot along with mushrooms, salt, oregano and tomatoes plus 1 cup of the tomato liquid. Cook 8 hours on low or 4 hours on high.

Personal Notes:
Personal Notes:
Serve this pot roast with wide egg noodles. Crusty french bread to dip in the "sauce" is a must!

 

 

 

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