Slow-Cooker Tuscan Pot Roast

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

  • prep time 15 min
  • total time 8 hr 25 min
  • ingredients 10
  • servings 8

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    6%;
    Calcium
    2%;
    Iron
    20%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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