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.
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.
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 Serving Per 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.

Tastes

salty
savory
bitter
sweet

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