Tuscan Pot Roast

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 2 1/2-3 lbs bottom round beef roast
• 2 large onions, quartered
• 2 stalks celery, thinly sliced (2 cups)
• 2 large carrots, thinly sliced (2 cups)
• 3 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1 cup dry red wine
• 1 (1/2 ounce) package dried mushroom (such as portobello)
• 1 tablespoon kosher salt
• 1 teaspoon dried oregano
• 1 (28 ounce) can plum tomatoes, chopped,liquid reserved

Recipe

• 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 to 6 quart slow cooker (crockpot).
• 3 to the fat remaining in the skillet, add the onions, celery, carrots and garlic.
• 4 cook, stirring frequently, until tender, about 10 minutes.
• 5 add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• 6 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).
• 7 cook 8 hours on low heat or 4 hours on high heat.