3 pounds bottom-round pot roast
1/3 cup olive oil
(salt, pepper, & Emeril's Italian season)
2 large onions -- quartered
2 stalks celery -- sliced thin
2 large carrots -- sliced thin
1 head garlic -- minced
6 ounces tomato paste
1 cup dry red wine
8 ounces mushrooms
1 tablespoon kosher salt
1 teaspoon dried oregano
28 ounces whole plum tomatoes -- chopped
(Cento Italian-Style if available) -- (reserve liquid)
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Heat oil in a large skillet over medium-high heat. Heavily season with salt, pepper and
Emeril's, and brown roast on all sides. Transfer the roast to a 4 - 6 quart slow cooker, fat side up. To the fat remaining in the skillet add the onions, celery and carrots.
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Cook, stirring occasionally, for about 6 minutes. Add the garlic and continue cooking until vegetables are tender, about 4 minutes. Add the tomato paste and stir to coat the vegetables, then tranfer to the cooker. Pour the wine into the skillet and deglaze, scraping up any browned bits. Add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano and tomatoes, plus 1 cup of the reserved liquid. Cook 8 hours on low, or 4 hours on high. (longer is better!)
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