Prep 30 mins
Cook 4 hrs
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.
- 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
- Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
- Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
- To the fat remaining in the skillet, 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 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).
- Cook 8 hours on low heat or 4 hours on high heat.
Excellent-- I really enjoyed the flavors. A great alternative to my usual brown beefy pot roast. This is a keeper.
I too got this recipe from Real Simple magazine. My family thinks its the best way to make pot roast. It is always tender and has so much flavor.
I actually got this exact same recipe in the March 2004 Real Simple magazine. I think 1/2 teaspoon dried oregano is enough as the first time I made this with a whole teaspoon, it was overpowering. I used dried assorted wild mushrooms.