Tuscan Pot Roast

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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.

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Steps

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

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

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To the fat remaining in the skillet , add the onions , celery , carrots and garlic.

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Cook , stirring frequently , until tender , about 10 minutes.

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Add the tomato paste and stir to coat the vegetables.

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Transfer to the cooker.

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Pour the wine into the skillet and deglaze the browned bits.

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Add the wine to the cooker , along with the mushrooms , salt , oregano , and tomatoes.

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Cook 8 hours on low heat or 4 hours on high heat.

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Ingredients

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olive oil, bottom round beef roast, onions, celery, carrots, garlic, tomato paste, dry red wine, dried mushroom, kosher salt, dried oregano, plum tomatoes