Tuscan Pot Roast

Try this beef pot roast recipe made with Progresso® beef flavored broth

Tuscan Pot Roast

PillsburyRecipe by Pillsbury

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15 minutes

8 hours 25 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 200
  • 4 1/2g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 75mg
  • 260mg
  • 7g
    (Dietary Fiber 1g, Sugars 3g)
  • 31g
  • Percent Daily Value*
  • 0%
  • 6%
  • 2%
  • 20%
  • Exchanges
  • 1/2
  • 4
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    Serve with garlic mashed potatoes and slices of wheat bread.

  • Rehydrated dried porcini mushrooms have a chewy texture and deep, woodsy flavor.

Ingredients

  • 1  package (1 oz) dried porcini mushrooms
  • 1  cup hot water
  • 2  cloves garlic, finely chopped
  • 1  tablespoon grated lemon peel
  • 1  teaspoon dried oregano leaves
  • 1/2  teaspoon salt
  • 1  boneless beef rump roast (2 1/2 lb), trimmed of fat
  • 1  can (14.5 oz) diced tomatoes, undrained
  • 1  cup frozen small whole onions (from 1-lb bag), thawed
  • 1/2  cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)

Directions

  1. 1In small bowl, place mushrooms and hot water; let stand 10 minutes.
  2. 2Meanwhile, spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix garlic, lemon peel, oregano and salt. Rub mixture over beef; place in cooker.
  3. 3Drain mushrooms; coarsely chop. Top beef with mushrooms, tomatoes, thawed onions and wine.
  4. 4Cover; cook on Low heat setting 8 to 9 hours.
  5. 5Remove beef from cooker; place on cutting board. Cover; let stand 10 minutes. Cut beef into 8 serving pieces; serve with tomato mixture.

Categories: Course, Main Dishes, Slow Cooker

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