Slow Cooker Tuscan Pot Roast

Give pot roast an Italian twist in no time with porcini mushrooms and oregano.

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Servings 8

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( 32 ) Ratings

32 Ratings

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3 Stars 21%

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1 Stars 24%

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ingredients 10
Prep Time 15 min
Total Time 8 hr 25 min

Ingredients

1: package (1 oz) dried porcini mushrooms

1: cup hot water

2: cloves garlic, finely chopped

1: tablespoon grated lemon peel

1: teaspoon dried oregano leaves

1/2: teaspoon salt

1: boneless beef rump roast (2 1/2 lb), trimmed of fat

1: can (14.5 oz) diced tomatoes, undrained

1: cup frozen small whole onions (from 1-lb bag), thawed

1/2: cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)

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Directions

1 In small bowl, place mushrooms and hot water; let stand 10 minutes.
2 Meanwhile, spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix garlic, lemon peel, oregano and salt. Rub mixture over beef; place in cooker.
3 Drain mushrooms; coarsely chop. Top beef with mushrooms, tomatoes, thawed onions and wine.
4 Cover; cook on Low heat setting 8 to 9 hours.
5 Remove beef from cooker; place on cutting board. Cover; let stand 10 minutes. Cut beef into 8 serving pieces; serve with tomato mixture.