Tuesday, October 16, 2012

Tuscan Pot Roast


Tuscan Pot Roast

A nice tomato-based, red wine infused gravy comes along with this lovely roast recipe.

1/3 cup olive oil
1 2.5-3 lb bottom round pot roast
2 large onions, quartered
2 celery stalks, thinly sliced
2 large carrots, thinly sliced
3 garlic cloves, minced
1 6-oz can tomato paste
1 cup dry red wine
1.5 oz package dried mushrooms (optional)
1 T kosher salt
1 tsp dried oregano
1 28 oz can chopped tomatoes, drained


Heat the oil in a large skillet over med-hi heat and brown the roast on all sides. Transfer the roast to a 4-6 quart slow cooker. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic.  Cook, stirring frequently, about 10 minutes. Add tomato paste and coat vegetables. Add to cooker. Add wine to skillet to deglaze, scrape up browned bits. Add to cooker. Then add mushrooms, oregano and tomatoes. Cook 8 hours on low heat or 4 hours on high heat. (See Cook's Notes below.)

To make a thicker gravy o
nce cook time is complete,  mix 1/2 cup of the liquid and 1 teaspoon flour in a small bowl. Wisk until flour is incorporated into liquid and has thickened it into somewhat of a paste.  Add it back into the liquid with the meat and stir until completely combined.   

Cook's Notes:  I like to choose a longer cook time for more tender results.  Additionally, if time allows, about 1 hour before cooking is complete, remove roast and slice into 1/2 inch slices.  Return meat slices to cooker to finish out the cook time.  Pour any juices from your cutting board back into cooker.  This also creates a more tender roast.