© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: JackieOhNo!
Servings: 6 to 8
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.
⅓ cup olive oil
2½ to 3 pound bottom round pot roast
2 large onions, quartered
2 celery ribs, thinly sliced, about 2 cups
2 large carrots, peeled, thinly sliced, about 2 cups
3 garlic cloves, minced
6 ounce can tomato paste
1 cup dry red wine
½ ounce package dried mushroom such as portobello or cremini
kosher salt, to taste—I use about ½ tablespoon
1 teaspoon dried oregano
28 ounce can chopped plum tomatoes, liquid reserved
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.