The Olive Bin

The Olive Bin's Tuscan Pot Roast

Place Tuscan Herb olive oil in a heavy dutch oven pan. Heat over medium to medium-high heat. Place beef roast in pan and brown on all sides. Add shallot and garlic and allow to lightly brown; then add mushrooms and cook until tender. Add red wine or broth, water, A1 Sauce, tomatoes, potatoes, and carrots to dutch oven. Cook roast in slow cooker on low for 8 hours, or high for 4 hours. Or, set oven to 300 degrees and cook for 2 to 3 hours.
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Ingredients

4 T of The Olive Bin's Tuscan Herb Olive Oil
1 4-lb beef chuck or pot roast
1 shallot, minced
1 clove garlic, minced
1 1/2 C portobello mushrooms, sliced
1/2 C red wine or beef broth
1/2 C water
2 tsp A1 Sauce
1 28-oz can crushed tomatoes
4 medium potatoes, cubed
1 C carrots, cut into chunks

Directions

  1. Place Tuscan Herb olive oil in a heavy dutch oven pan. Heat over medium to medium-high heat. 
  2. Place beef roast in pan and brown on all sides. Add shallot and garlic and allow to lightly brown; then add mushrooms and cook until tender.
  3. Add red wine or broth, water, A1 Sauce, tomatoes, potatoes, and carrots to dutch oven. 
  4. Cook roast in slow cooker on low for 8 hours, or high for 4 hours. Or, set oven to 300 degrees and cook for 2 to 3 hours.

Additional Info

Roast will be very tender when done. Serve with red wine, a salad, and a loaf of crusty bread - with Tuscan Herb olive oil for dipping!

Associated Products

Tuscan Herb Olive Oil