Ingredients
-
1/3
cup olive oil
-
2
2 1/2 to 3 -pound bottom-round pot roasts
-
2
large onions, quartered
-
4
celery stalks, thinly sliced (2 cups)
-
4
large carrots, thinly sliced (2 cups)
-
3
garlic cloves, minced
-
1
6-ounce can tomato paste
-
1
cup dry red wine
-
8
ounces sliced mushrooms
-
1
tablespoon kosher salt
-
1
teaspoon dried oregano
-
1
28-ounce can chopped plum tomatoes with liquid
Instructions
- Heat the oil in a large skillet over medium-high heat and brown each roast on all sides. Transfer the roasts to a large slow cooker.
- 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 scrape up any browned bits; add the
contents of the skillet to the cooker, along with the mushrooms, salt,
oregano, and tomatoes with their liquid.
- Cook 8 hours on low heat, or 4 hours on high heat.
Notes
This made WAY too much for our little family. I love the flavors so I'll make again but I'll probably cut it down to a third of the size.
