Slow Cooker Tuscan Pot Roast

Slow Cooker Tuscan Pot Roast

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

Prep Time

15

Minutes

Total Time

8:25

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Serve with garlic mashed potatoes and slices of wheat bread.
Rehydrated dried porcini mushrooms have a chewy texture and deep, woodsy flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 260mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 31g;
Percent Daily Value*:
    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.