We just moved to California where everyone said "oh, you don't even NEED air-conditioning." But then a heatwave rolled in and the house was waaaaay to hot to turn the oven or stove on and we were out of gas for the grill...Crock Pot time!
This was delicious with egg noodles but you could serve the pot roast over rice also. This recipe makes a ton of food so plan for left-overs...
1/3 cup olive oil
1 2lb bottom round pot roast (I used a small brisket trimmed of fat since I couldn't fine bottom round)
2 large onions, cut into quarters
2 celery stalks, sliced thin
2 carrots, peeled and sliced thin
2 garlic cloves, minced
1 small can tomato paste
1 cup red wine
1/2 cup dried mushrooms (porchini, cremini or portobello)
1 tablespoon salt
1 tsp dried oregano
1 28 oz can whole tomatoes
1. Heat oil in a large skillet (preferably not non-stick) over medium-high heat. Brown roast so that all sides have a nice golden color. Transfer meat to slow-cooker.
2. To the oil, add onions, carrots, celery and garlic, cook until veggies are tender stirring frequently for about 10 minutes.
3. Add tomato paste and stir to coat vegetables. Transfer to slow-cooker.
4. Pour the wine into the pan and scrape up any brown bits left in the pan. Let simmer for 2 minutes.
5. Add the heated wine to the crock-pot.
6. Sprinkle dried mushrooms, oregano, salt and pepper over veggies and meat. Add tomatoes with 1 cup of their juices.
7. Cook on low for 8 hours or high for 4 hours.
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