Tuscan Pot Roast

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.

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• 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 (1/2ounce) package dried mushroom (such as portobello)
• 1  tablespoon kosher salt
• 1  teaspoon dried oregano
• 1 (28 ounce) can plum tomatoes, chopped,liquid reserved

Directions

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.