Tuscan Pot Roast: A Hearty Winter Classic
When the chill of winter settles in, there’s nothing quite like a warm and comforting Tuscan Pot Roast to bring a touch of coziness to your home. This flavorful roast, slow-cooked to perfection, allows you to enjoy a hearty meal without spending hours in the kitchen. The combination of tender beef, savory vegetables, and aromatic herbs creates a dish that’s not only satisfying but also evokes the warmth of cherished family traditions. Let’s dive into the process of crafting this delightful pot roast, a recipe that my mom used to make every winter, filling our home with the irresistible aroma of a lovingly prepared meal.
Ingredients
- 1/3 cup olive oil
- 2 1/2 to 3 pounds bottom round beef roast
- 2 large onions, chopped
- 2 stalks celery, diced
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 cup dried mushrooms, rehydrated and chopped
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) plum tomatoes, with their liquid
Instructions
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Prepare the Roast: Begin by heating the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the bottom round beef roast in the skillet. Sear the roast on all sides until it develops a rich, brown crust. This step is crucial as it helps to lock in the flavors and juices of the meat.
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Transfer to Slow Cooker: After browning, transfer the roast to a 4 to 6-quart slow cooker. This will be the vessel where all the magic happens.
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Sauté the Vegetables: In the same skillet, with the flavorful drippings still present, add the chopped onions, diced celery, sliced carrots, and minced garlic. Cook the vegetables over medium heat, stirring frequently, until they become tender and begin to caramelize, which should take about 10 minutes.
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Add Tomato Paste: Stir in the tomato paste with the vegetables, ensuring that each piece is well-coated. This will add a deep, rich flavor to the dish. Once combined, transfer the vegetable mixture to the slow cooker with the roast.
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Deglaze the Skillet: Pour the red wine into the skillet to deglaze it, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor and will enhance the overall taste of your roast. Add the deglazed wine to the slow cooker.
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Combine Ingredients: To the slow cooker, add the rehydrated and chopped dried mushrooms, kosher salt, dried oregano, and the can of plum tomatoes with their liquid. Give everything a gentle stir to ensure even distribution of the ingredients.
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Slow Cook the Roast: Set your slow cooker to cook on low for 8 hours or on high for 4 hours. The slow cooking process allows the flavors to meld beautifully and makes the beef incredibly tender.
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Final Touches: Once the cooking time is complete, check the roast for tenderness. It should be easy to shred with a fork. Serve the pot roast with the vegetables and sauce from the slow cooker.
Nutritional Information (Per Serving)
- Calories: 622.3
- Fat: 37.9 grams
- Saturated Fat: 11.6 grams
- Cholesterol: 121 milligrams
- Sodium: 1530.2 milligrams
- Carbohydrates: 21.8 grams
- Fiber: 4.8 grams
- Sugar: 11.2 grams
- Protein: 41.8 grams
This Tuscan Pot Roast is more than just a meal; it’s a comforting embrace on a wintry day. Whether you’re coming in from building snowmen or just looking for a delicious dinner, this recipe offers both warmth and satisfaction. Enjoy the slow-cooked goodness and the delightful flavors that make this dish a perfect addition to your winter menu. 🌨️🍲✨
