Pot roasts are not only delicious, but they make a lot of food! I have a big family so I am constantly looking for recipes that will not only feed everyone, but will perhaps have leftovers. Whenever I make pot roasts, everyone knows that lunch the next day will be pot roast sandwiches! I always look forward to eating the leftovers the next day and making another whole meal out of them. Try this Tuscan pot roast and you will see what I am talking about!
Check out what our friends from My Recipes have to say about this:
“Our most popular beef.”
This Tuscan pot roast is a real crowd pleaser!
Ingredients
- 1/3 cup Great Value olive oil
- 1 2 1/2- to 3-pound bottom-round pot roast
- 2 large onions, quartered
- 2 celery stalks, thinly sliced (2 cups)
- 2 large carrots, thinly sliced (2 cups)
- 3 garlic cloves, minced
- 1 6-ounce can Heinz tomato paste
- 1 cup dry red wine
- 1 1/2-ounce package dried mushrooms (such as portobello)
- 1 tablespoon Morton kosher salt
- 1 teaspoon McCormick’s dried oregano
- 1 28-ounce can Hunt’s whole plum tomatoes, chopped, liquid reserved
Instructions
Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a heavy casserole. 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 casserole. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the casserole, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid). Cover the casserole and cook in a 300° F oven for 3 hours or until the meat is very tender, adding more of the tomato liquid if necessary.
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Quick Tip: Serve with noodles instead of potatoes!
Thanks again to My Recipes for this amazing recipe.
