Slow-Cooker Tuscan Pot Roast

  • Prep Time 15 min
  • Total Time 8 hr 25 min
  • Servings 8

Ingredients

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)

Directions

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.

Notes










Tips

Expert Tips

Serve with garlic mashed potatoes and slices of wheat bread.

Rehydrated dried porcini mushrooms have a chewy texture and deep, woodsy flavor.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
332
Calories from Fat
40
% Daily Value
Total Fat
18g
27%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
106mg
35%
Sodium
284mg
12%
Potassium
705mg
20%
Total Carbohydrate
10g
4%
Dietary Fiber
2g
10%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
18%
18%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.