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Pot Roast (Tuscan) - Crockpot Recipe

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This recipe for Pot Roast (Tuscan) - Crockpot is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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