Tuscan Jewish Pot Roast Recipes

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SLOW COOKER TUSCAN POT ROAST



Slow Cooker Tuscan Pot Roast image

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.

Provided by JackieOhNo

Categories     Roast Beef

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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) can chopped plum tomatoes, liquid reserved

Steps:

  • 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.

TUSCAN POT ROAST



Tuscan Pot Roast image

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.

Provided by MsKittyKat

Categories     Roast Beef

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 622.3, Fat 37.9, SaturatedFat 11.6, Cholesterol 121, Sodium 1530.2, Carbohydrate 21.8, Fiber 4.8, Sugar 11.2, Protein 41.8

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