Tuscan Pot Roast Recipe

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Tuscan Pot Roast
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  1. Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
  2. Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
  3. To the fat remaining in the skillet, add the onions, celery, carrots and garlic.
  4. Cook, stirring frequently, until tender, about 10 minutes.
  5. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
  6. Pour the wine into the skillet and deglaze the browned bits; add the wine to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
  7. 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 368.47 Kcal (1543 kJ)
Calories from fat 154.68 Kcal
% Daily Value*
Total Fat 17.19g 26%
Cholesterol 96.78mg 32%
Sodium 557.17mg 23%
Potassium 806.71mg 17%
Total Carbs 10.39g 3%
Sugars 3.85g 15%
Dietary Fiber 2.23g 9%
Protein 35.72g 71%
Vitamin C 6.3mg 11%
Vitamin A 0.2mg 6%
Iron 3.3mg 18%
Calcium 70.5mg 7%
Amount Per 100 g
Calories 128.11 Kcal (536 kJ)
Calories from fat 53.78 Kcal
% Daily Value*
Total Fat 5.98g 26%
Cholesterol 33.65mg 32%
Sodium 193.71mg 23%
Potassium 280.47mg 17%
Total Carbs 3.61g 3%
Sugars 1.34g 15%
Dietary Fiber 0.77g 9%
Protein 12.42g 71%
Vitamin C 2.2mg 11%
Vitamin A 0.1mg 6%
Iron 1.2mg 18%
Calcium 24.5mg 7%

* 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

  • 8.4
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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