Recipes by Heather tagged pot roast
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Slow-Cooker Tuscan Pot Roast
olive oil, 2 1/2- to 3-pound bottom-round pot roast, large onions, quartered, celery stalks, thinly sliced (2 cups), large carrots, thinly sliced (2 cups), garlic cloves, minced, 1 6-ounce can tomato paste, dry red wine, 1 1/2-ounce package dried mushrooms (such as portobello), kosher salt, dried oregano, 1 28-ounce can whole plum tomatoes, chopped, liquid reserved
I haven't tried this, but the pic on the source website looks good.