Slow Cooker Tuscan Pot Roast Recipe

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Slow Cooker Tuscan Pot Roast
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  1. Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
  2. To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
  3. Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.2 Kcal (947 kJ)
Calories from fat 114.52 Kcal
% Daily Value*
Total Fat 12.72g 20%
Cholesterol 0.11mg 0%
Sodium 270.96mg 11%
Potassium 275.01mg 6%
Total Carbs 10.39g 3%
Sugars 3.85g 15%
Dietary Fiber 2.23g 9%
Protein 17.42g 35%
Vitamin C 6.3mg 11%
Vitamin A 0.2mg 6%
Iron 0.2mg 1%
Calcium 40.8mg 4%
Amount Per 100 g
Calories 120.37 Kcal (504 kJ)
Calories from fat 60.94 Kcal
% Daily Value*
Total Fat 6.77g 20%
Cholesterol 0.06mg 0%
Sodium 144.19mg 11%
Potassium 146.34mg 6%
Total Carbs 5.53g 3%
Sugars 2.05g 15%
Dietary Fiber 1.18g 9%
Protein 9.27g 35%
Vitamin C 3.4mg 11%
Vitamin A 0.1mg 6%
Iron 0.1mg 1%
Calcium 21.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
  • 6

Good Points

  • saturated fat free,
  • cholesterol free

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