Recipe by JackieOhNo!
I love my slow cooker, and I love to make pot roasts. There are so many variations, and I think I've tried them all. However, this is one I really like, and return to again and again. I like to serve this with some garlic mashed potatoes for a fully flavorful meal.
Top Review by Sydney Mike
Although I pretty much followed the recipe, i did cut back on the olive oil, using just about 2 1/2 tablespoons, which was plenty, I thought! I also left out the mushrooms as I really do like 'em, at the most, just slightly cooked! Other than those changes, it was the recipe as given, & we had ourselves a wonderfully flavorful roast dinner! Made for some left-overs, too, which is always a plus in our house! [Tagged & made in Please Review My Recipe]
- 1⁄3 cup olive oil
- 1 (2 1/2-3 lb) bottom round pot roast
- 2 large onions, quartered
- 2 celery ribs, thinly sliced (2 cups)
- 2 large carrots, peeled, thinly sliced (2 cups)
- 3 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 1 (1/2 ounce) package dried mushroom (such as portobello or cremini)
- kosher salt (to taste, I use about 1/2 tablespoon)
- 1 teaspoon dried oregano
- 1 (28 ounce) canchopped plum tomatoes, liquid reserved
Directions See How It's Made
- Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
- To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
- Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.