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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
pot roast	1	bottom	round	-	-	-	-
onion	2		quartered	120.0	28.02	3.3	0.3
celery rib	2		sliced	-	-	-	-
carrot	2		peeled sliced	59.04	13.7952	1.3392	0.3456
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine	1	cup		-	-	-	-
mushroom	1	package	dried	-	-	-	-
kosher salt		tablespoon		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
plum tomato	1	can	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.