Directions:
- Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
- Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
- To the fat remaining in the skillet, 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 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).
- Cook 8 hours on low heat or 4 hours on high heat.
Nutrition Facts
| 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.
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